Roast Capon With Apple And Raisin Stuffing
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Pared chopped tart apple||4 Cup (64 tbs)|
|Herb seasoned croutons||2 Cup (32 tbs)|
|Golden raisins||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm)|
|Soft butter/Margarine||1⁄2 Cup (8 tbs)|
|Dry vermouth||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Chicken broth||1 Cup (16 tbs)|
In 1/4 cup butter or margarine, saute 1 cup chopped celery and 1/2 cup chopped onion until onion is transparent.
In a large bowl, combine celery and onion with pan juices, 4 cups pared, chopped apple, 2 cups herb-seasoned croutons, 1 cup golden raisins, 2 garlic cloves, crushed, 1 teaspoon salt and 1/2 tea spoon pepper.
Fill neck cavity of 1 (6-lb.) capon with about 3/4 cup stuffing.
Bring neck skin over stuffing and fasten to back of bird with a metal or wooden skewer.
Fill body cavity with remaining stuffing and close cavity by sewing with a large needle and heavy white thread.
Tie ends of legs together.
Place capon, breast side up, in roasting pan.
Rub all over with 1/2 cup soft butter or margarine.
Pour 1 cup dry vermouth and 1 cup water into roasting pan and add 1 cup chopped onion.
Roast 3 hours at 325Â°, basting often.
Remove capon from oven and place on warm platter.
Keep warm while you prepare gravy.
Skim all fat from pan juices and set aside.
Measure pan juices and add enough chicken broth to make 3 cups.
Return 2 tablespoons fat to roasting pan.
While off heat add 6 tablespoons flour, stirring until smooth.
Stir in 3 cups liquid.
Cook, stirring, over medium heat until mixture comes to a boil and is thickened.
Strain and add salt and pepper.