Roast Capon With Rye Bread Stuffing

* Exported from MasterCook *

ROAST CAPON WITH RYE BREAD STUFFING

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish Poultry
Appetizers Microwave

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 lb Capon or roasting chicken
4 tb Butter or margarine
1/2 c Finely chopped onion
1/2 c Finely chopped celery
1/2 ts Salt
1/4 ts Pepper
1/2 ts Caraway seeds (optional)
1 pk Instant chicken broth or
1 Cube chicken bouillon,
-crumbled
6 c Cubed day-old rye bread
1/4 c Finely chopped parsley
1/4 c Boiling water
Salt and pepper to taste
Seasoned coating for chicken

1. Wash capon and pat dry with paper toweling and set
aside. 2. Melt butter or margarine in a deep, 2-quart,
heat-resistant, non-metallic
casserole in Microwave Oven 30 seconds.
3. Add onion and celery and heat, uncovered, 4 minutes
in Microwave Oven or until vegetables are tender.
4. Stir salt, pepper, caraway seeds and chicken broth
mix into vegetable mixture. Add rye bread cubes and
parsley; toss until well combined. 5. Moisten bread
mixture with the 1/2 cup boiling water. 6. Rub inside
cavity of capon with salt and pepper to taste. Stuff
capon lightly with stuffing mixture. Close body cavity
with wooden skewers or sew with string. Sprinkle capon
with seasoned coating for chicken as bottle
instructions direct. 7. Place capon, breast-side-up in
a shallow, heat-resistant, non- metallic baking dish.
Use an inverted saucer as a rack to keep capon out of
pan drippings.
8. Heat, loosely covered with a paper towel, in the
Microwave Oven 40 minutes
or until a meat thermometer inserted in the thickest
part of the bird (not touching any bones) registers
160øF. DO NOT PLACE THERMOMETER IN MICROWAVE OVEN.
Wrap in aluminum foil and allow to stand 15 minutes
before carving. If
it is necessary to reheat capon, DO NOT PLACE ALIMINUM
FOIL IN MICROWAVE OVEN.



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