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Capon and Wild Rice

creative.chef's picture
The Capon and Wild Rice is perfect for your dinner parties! The tender roasted capon and wild rice is a tempting combination! Try this brilliant Capon and Wild Rice recipe!
  Capon 5 Pound (2 1/2 Kilogram)
  Oil 30 Milliliter (2 Tablespoon)
  Butter 1⁄4 Pound (100 Grams Or 1/2 Cup)
  Wild rice 6 Ounce, soaked overnight (175 Grams Or 3/4 Cups)
  Onion 1 , chopped
  Water 1 Pint (750 Milliliter Or 3 Cups)
  Capon 500 Gram (Neck, Gizzard And Giblets)
  Chicken stock cube 1
  Bouquet garni 1
  Salt To Taste
  Pepper To Taste

1 Preheat the oven to 200°C, 400°F,gas6.
2 Rub the capon, both inside and out with the salt and pepper.
Then rub with the oil and half of the butter.
Roast the capon for 1 hour, basting from time to time.
3 Meanwhile, wash the wild rice thoroughly.
Heat the remaining butter in a saucepan and gently fry the onion for about 5 minutes until soft.
Add the wild rice, cook for 1 minute, then add the water and season with salt and.pepper.
Bring to the boil and boil gently for 40 minutes, until tender.
4 Make the gravy by boiling together the capon's giblets, neck and gizzard with the water.
Crumble in the stock cube, add salt and pepper and the bouquet garni and boil for 10 minutes.
5 Serve the wild rice and gravy separately with the capon.
Serve with cranberry sauce and garnish the capon with sprigs of water- cress.
Serve with green vege- tables such as sauteed courgettes (zucchini), broccoli or sprouts

Recipe Summary

Main Dish
Rice, Chicken

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Capon And Wild Rice Recipe