6 lb Capon or roasting chicken 1 Cube chicken bouillon,
4 tb Butter or margarine -crumbled
1/2 c Finely chopped onion 6 c Cubed day-old rye bread
1/2 c Finely chopped celery 1/4 c Finely chopped parsley
1/2 ts Salt 1/4 c Boiling water
1/4 ts Pepper Salt and pepper to taste
1/2 ts Caraway seeds (optional) Seasoned coating for chicken
1 pk Instant chicken broth or
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