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Roast Capon With Rice Stuffing And Peach Green Grape Garnish

Chicken.delights's picture
Ingredients
  Frozen capon 6 Pound, Defrosted
  Salt To Taste
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Celery 1 Cup (16 tbs), diced
  Onion 1⁄3 Cup (5.33 tbs), sliced
  Seasoned cooked rice 4 Cup (64 tbs), well drained
  Seedless green grapes 1⁄2 Cup (8 tbs)
  Dry sherry 2 Tablespoon
  Canned peach halves 4 Ounce, drained (For Garnish)
  Green grapes 100 Gram (Clusters, For Garnish)
  Watercress/Favorite washed greens 3 (For Garnish)
Directions

GETTING READY
1) Preheat oven to 325° F before roasting.
2) Wash capon under water and pat dry with paper towel after draining well.

MAKING
3) Season body and neck cavities of capon with salt.
4) To prepare stuffing, take a large skillet and melt butter in it over low heat.
5) Sauté celery and onion in it until vegetables are soft.
6) Mix in rice, grape halves, sherry and salt, if required.
7) Loosely stuff cavities of capon with stuffing.
8) Fasten neck skin to back and tuck legs and tail.

FINALIZING
9) In an open roasting pan, place capon with breast-side up and keep on rack.
10) Apply melted butter over the skin and loosely wrap the stuffing with aluminum foil, pressing it to pan edges.
11) Roast the capon for 40 minutes per pound in preheated oven, ensuring to remove the foil 45 minutes before the end of roasting time.
12) Apply melted butter on capon and again roast until leg joint moves freely.

SERVING
13) Serve on a serving platter, garnished with peach halves, green grape clusters and garnishing greens of choice.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Canadian
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Poultry
Interest: 
Gourmet
Servings: 
24

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