Stuffed Capon - A Joy to your pallet
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| Advantages: |
Delicious meal for your family |
| Disadvantages: |
none |
| Recommend to potential buyers: |
yes |
Now here folks is a recipe your not going to see everyday, or find in every grocery store that you take the time to frequent. let me tell you though that if you ever have the opportunity to taste this dish or have the opportunity to make it, you will find out the rest of the world not having it are really missing out on something special indeed. At first I did not know what category to list it in, but after doing some research I have determined that the chefs of the world would consider this part of the chicken family so he is where it will come to roost (pardon the pun!). The name of the dish is called Stuffed Capon, and its taste is simply out of this world.Just for those not familiar with a capon, a capon is considered to be a castrated rooster in layman's terms, but as I said before, considered part of the chicken family. My family makes it oh around 3 times a year and its always a meal we look forward to. Not every grocery store carries capons, but if you ask, at least two around me do, plus some of the gourmet type outlets due as well. So with out further adieu lets look what ingredients you will need to prepare it: 1 capon (usually looking for one 5 lbs or more and already ready to cook)
Salt and Pepper
1/2 pound mild italian sausage
12 pitted dry prunes, diced
1 cooking apple, quartered, cored, pared, and sliced
1/2 cup walnuts choppedOk now that you have all of your ingredients handy, lets get down to the job of preparing this tasty delicacy: Rinse the capon and pat dry. Rub it down with Salt and PepperRemove the casing from the sausage and then cut the meat into pieces. Once this is done, place the sausage into a frying pan and fry it until the meat has lost its pink colorNow combine the sausage, dried prunes, apple slices, and chopped walnuts. Once thoroughyl mixed, spoon the mixture into both ends of the bird, and secure it whatever fashion you usually use. I usually just sew it shut with thread. Now take the capon and put it breast up on a rack within a shallow roasting panRoast in the oven at a 325 temperature for 3 to 3 and 1/2 hours. Once done, if you like you can prepare gravy for the bird from the drippings left in the pan. Personally we do not do this.This meal serves my family of four easily with some leftovers. So next time you go to the store, ask your butcher shop about capons and if they have them, give this recipe a whirl. Your family will be glad you did.
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