Middle East Roast Stuffed Capon
|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|
|Crumbled dried thyme||1⁄2 Teaspoon|
|White pepper||1⁄4 Teaspoon|
Wash capon and pat dry.
Sprinkle inside and out with salt and pepper.
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.
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.