Stuffed Capon


This year I made a stuffed capon for Christmas dinner.
Made the stuffing by finely chopping using the food processor ,a big onion,garlic cloves,parsley,bread crumbs ,grated cheese,chopped cured chicken & turkey ham,chopped some beef jerky from Dical House instead of bacon,500 g minced beef,1 tablespoon dried thyme,grated zest and juice of a large lemon,2eggs ,salt ,pepper,cumin,coriander,chili and paprika spice mix (baharat mix al Amier from Dical House)Mixed all well together.
Rinsed and dried the capon,rubbed inside out with salt and pepper. Filled the inside cavity with the stuffing ,even loosening the breast skin and filling it over the breast so it will be moist and juicy ,securing with toothpicks. Rubbed all over with a paste made from mixing butter with a chicken stock cube. Put in oven dish,I put the giblets in the oven dish ,a cup of water covered with a double covering of foil,not too tightly so it will have enough space to steam.
Preheated oven to 200 C and roast the capon on 200 C for 30 minutes then put it down to 160 C and cooked for an hour. Uncovered and checked . When juice run clear its ready. Then uncover and baste so it will brown .When its ready take out of the oven ,cover again with foil and let it rest . Then put on a big serving plate .Drain the juices through a sieve in a saucepan,reheat and add 1 tablespoon cornflour in half a cup of water and mix with the gravy to thicken it and have a smooth sauce to serve with the sliced capon meat. Slice the capon meat and serve.DSCF1969 DSCF1970 DSCF1977 DSCF2010 DSCF2011DSCF2012

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