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Capon In Cream

world.chef's picture
This capon in cream is cooked with sour cream and broth. This recipe can be prepared with a capon or chicken but for a delicate taste you must use a capon. Mild and delicious, the capon in cream is seasoned with salt and pepper and flavored with butter and will make any evening of yours a roasring success.
  Capon/Chicken 6 Pound (1 whole)
  Salt To Taste
  Chicken stock/Broth 2 Cup (32 tbs)
  Egg yolks 4
  Melted butter 1 Tablespoon
  Flour 4 Teaspoon
  Dairy sour cream 2 Cup (32 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon

Sprinkle cavity of bird with salt.
Place in a large kettle.
Add stock to kettle.
Simmer until just tender (about 1 hour).
Allow to cool.
Meanwhile, cream egg yolks and butter; add flour and blend thoroughly.
Stir in sour cream.
Season with 1 tea spoon salt and pepper.
Beat at high speed until stiff.
Cook until thickened in top of a double boiler, stirring constantly to keep from curdling or sticking (handle like hollandaise sauce).
Make cuts in capon as for carving, but without cutting through.
Place in a shallow baking pan.
Fill cuts with sauce, then spread remainder over the whole surface of the bird.
Bake at 425°F about 20 minutes, or until sauce is browned.
Meanwhile, boil liquid in which chicken was cooked until it is reduced to 1 cup of stock.
To serve, pour stock over capon.
Carve at the table.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 7800 Calories from Fat 5293

% Daily Value*

Total Fat 589 g906.9%

Saturated Fat 202.6 g1013.2%

Trans Fat 0 g

Cholesterol 3067.2 mg1022.4%

Sodium 4646.4 mg193.6%

Total Carbohydrates 51 g16.9%

Dietary Fiber 0.58 g2.3%

Sugars 24.1 g

Protein 544 g1088.4%

Vitamin A 148.3% Vitamin C 85.6%

Calcium 90.5% Iron 189.1%

*Based on a 2000 Calorie diet

Capon In Cream Recipe