Roast Capon with Rye Bread Stuffing
| Yield: | 6 Servings |
| Categories: | Poultry, Appetizers, Main Dishes, Microwave |
| 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 |
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