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Middle East Roast Stuffed Capon

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Ingredients
  Capon 7 Pound (1 Piece)
  Melted butter/Margarine 1⁄3 Cup (5.33 tbs)
  Onion 1 Large, chopped
  Cooked brown rice/Cooked white rice 1 1⁄2 Cup (24 tbs)
  Chopped blanched almonds 1⁄2 Cup (8 tbs)
  Yellow raisins 1⁄2 Cup (8 tbs)
  Chopped dried apricots 1⁄3 Cup (5.33 tbs)
  Sweet apple 1 Small, cored and diced
  Salt 1 Teaspoon
  Crumbled dried thyme 1⁄2 Teaspoon
  White pepper 1⁄4 Teaspoon
Spice mixture:
  Salt To Taste
  Pepper To Taste
Directions

Wash capon and pat dry.
Sprinkle inside and out with salt and pepper.
Melt butter.
Saute onion in butter until golden brown.
Combine sauteed onions and butter with next nine ingredients.
Use mixture to stuff body and neck cavities of capon.
Sew openings.
Place capon on a rack in a shallow roasting pan.
Roast in preheated moderate oven (325°F.) for 1 1/2 hours.
Sprinkle capon with Spice Mixture and roast for 1 1/2 hours longer, basting capon with pan drippings.
Makes 6 servings.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Poultry
Preparation Time: 
30 Minutes
Cook Time: 
190 Minutes
Ready In: 
220 Minutes
Servings: 
6

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