You are here

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.
Ingredients
  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
Directions

Sprinkle cavity of bird with salt.
Place in a large kettle.
Add stock to kettle.
Cover.
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).
Cool.
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

Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Poultry
Interest: 
Party

Rate It

Your rating: None
4.1125
Average: 4.1 (16 votes)