Capon In Cream
|Capon/Chicken||6 Pound (1 whole)|
|Chicken stock/Broth||2 Cup (32 tbs)|
|Melted butter||1 Tablespoon|
|Dairy sour cream||2 Cup (32 tbs)|
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 425Â°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.
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