Roast Capon with Rye Bread Stuffing
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 Instan...
Ingredients
- 6lbcapon or roasting chicken
- 4tbsp butter or margarine
- 1/2cup finely chopped onion
- 1/2cup finely chopped celery
- 1/2tsp salt
- 1/4tsp pepper
- 1/2tsp caraway seeds (optional)
- 1package instant chicken broth or
Directions
- 1
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
- 2
Wash capon and pat dry with paper toweling and set aside
- 3
Melt butter or margarine in a deep, 2-quart, heat-resistant, non-metallic casserole in Microwave Oven 30 seconds
- 4
Add onion and celery and heat, uncovered, 4 minutes in Microwave Oven or until vegetables are tender
- 5
Stir salt, pepper, caraway seeds and chicken broth mix into vegetable mixture
- 6
Add rye bread cubes and parsley
- 7
toss until well combined
- 8
Moisten bread mixture with the 1/2 cup boiling water