Try this Roast Capon with Rye Bread Stuffing recipe, or contribute your own.
Suggest a better description1. 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 160F. 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.
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Serving Size: 1 Serving (490g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 139 | ||
Calories from Fat: 136 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.1g | 20 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 16.4mg | 5 % | |
Sodium 38.3mg | 1 % | |
Potassium 49.8mg | 1 % | |
Total Carbohydrate 1.1g | 0 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 0.7g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 139
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