Tuesday, June 1, 2010

Roast Capon...easy indeed!!

Roast Capon

6 to 7 lb. capon

Salt & pepper

Sausage stuffing**

Ground cinnamon

Ground nutmeg

Wash capon inside and out; pat dry. Season inside and out with a sprinkle of salt and pepper.

Make the stuffing by mixing the breadcrumbs, parsley and sage together in a bowl. Fry the bacon and onions, add to the breadcrumb mix and stir in egg.

Stuff the body cavity completely with sausage stuffing. Using a large sharp needle, sew neck and tail openings closed and place capon on rack in a shallow roasting pan.

Sprinkle capon with ground cinnamon and nutmeg and roast for 3 hours at 325°F. Baste occasionally with pan drippings.

Arrange lemon slices on top of the chicken 20 minutes before end of cooking time

Serves 6 to 8.


For the stuffing

6oz breadcrumbs

1 bunch parsley, chopped

1bunch sage, chopped

3 oz unsmoked Bacon, diced

1 onion, finely diced

1 egg

1 tbsp olive oil

No comments:

Post a Comment