Capon and Wild Rice
|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|
1 Preheat the oven to 200Â°C, 400Â°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