Roast Capon with Rye Bread Stuffing

• 6 pounds chicken roasting, or capon
• 4 tablespoons butter or margarine
• 1/2 cup onions finely chopped
• 1/2 cup celery finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon caraway seeds
• 1 package chicken broth instant, or 1 cube chicken bouillon, crumbled
• 6 cups rye bread cubed, day old
• 1/4 cup parsley leaves finely chopped
• 1/4 cup water boiling
• 1 x salt and black pepper to taste
• 1 x seasonings for coating 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.
5. Add rye bread cubes and parsley; toss until well combined.
6. Moisten bread mixture with the 1/2 cup boiling water.
7. Rub inside cavity of capon with salt and pepper to taste.
8. Stuff capon lightly with stuffing mixture.
9. Close body cavity with wooden skewers or sew with string.
10. Sprinkle capon with seasoned coating for chicken as bottle instructions direct.
11. Place capon, breast-side-up in a shallow, heat-resistant, non- metallic baking dish.
12. Use an inverted saucer as a rack to keep capon out of pan drippings.
13. Heat, loosely covered with a paper towel, in the Microwave Oven 40 minutes or until a meat thermometer inserted in thickest part of bird registers 160F.
14. DO NOT PLACE THERMOMETER IN MICROWAVE OVEN.

chicken roasting, butter, onions, celery, salt, black pepper, caraway seeds, chicken broth, rye bread, parsley, water boiling, salt, coating chicken

Taken from recipeland.com/recipe/v/roast-capon-rye-bread-stuffing-36895 (may not work)