*  Exported from  MasterCook  *
 
                    ROAST CAPON WITH RYE BREAD STUFFING
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main dish                        Poultry
                 Appetizers                       Microwave
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6       lb           Capon or roasting chicken
    4       tb           Butter or margarine
      1/2   c            Finely chopped onion
      1/2   c            Finely chopped celery
      1/2   ts           Salt
      1/4   ts           Pepper
      1/2   ts           Caraway seeds (optional)
    1       pk           Instant chicken broth or
    1                    Cube chicken bouillon,
                         -crumbled
    6       c            Cubed day-old rye bread
      1/4   c            Finely chopped parsley
      1/4   c            Boiling water
                         Salt and pepper to taste
                         Seasoned coating for chicken
 
   1. Wash capon and pat dry with paper toweling and set
   aside. 2. Melt butter or margarine in a deep, 2-quart,
   heat-resistant, non-metallic
   casserole in Microwave Oven 30 seconds.
   3. Add onion and celery and heat, uncovered, 4 minutes
   in Microwave Oven or until vegetables are tender.
   4. Stir salt, pepper, caraway seeds and chicken broth
   mix into vegetable mixture. Add rye bread cubes and
   parsley; toss until well combined. 5. Moisten bread
   mixture with the 1/2 cup boiling water. 6. Rub inside
   cavity of capon with salt and pepper to taste. Stuff
   capon lightly with stuffing mixture. Close body cavity
   with wooden skewers or sew with string. Sprinkle capon
   with seasoned coating for chicken as bottle
   instructions direct. 7. Place capon, breast-side-up in
   a shallow, heat-resistant, non- metallic baking dish.
   Use an inverted saucer as a rack to keep capon out of
   pan drippings.
   8. Heat, loosely covered with a paper towel, in the
   Microwave Oven 40 minutes
   or until a meat thermometer inserted in the thickest
   part of the bird (not touching any bones) registers
   160øF. DO NOT PLACE THERMOMETER IN MICROWAVE OVEN.
   Wrap in aluminum foil and allow to stand 15 minutes
   before carving. If
   it is necessary to reheat capon, DO NOT PLACE ALIMINUM
   FOIL IN MICROWAVE OVEN.
  
 
 
                    - - - - - - - - - - - - - - - - - -