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 160?F.
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.
Yields
6 Servings