Sweet Stuffed Capon Recipe

Posted by
Rate It!
Sweet Stuffed Capon
Add your photo!
Ingredients
11
Count
Nutrition
601
Calories
Comments Print recipe

Ingredients:

Directions:

  1. 1. Preheat the oven to 450°F.
  2. 2. Remove the giblets from the capon. Rinse out the cavity with cold water and pat it dry. Season it with salt and pepper. Carefully separate the skin from the meat of the breast meat of the capon. Divide the butter in two equal parts, and carefully spread half of it on each side of the breast meat with your fingers, being careful not to break the skin. Carefully lay a bay leaf atop the butter on each side of the breast meat.
  3. 3. Coarsely chop the giblets. In a medium-sized bowl, mix together the pork, the breadcrumbs, the giblets, the chestnuts, the thyme, and the spices, working the mixture together with your fingers so it is homogeneous. As you work, the chestnuts will break into pieces — leave them in uneven pieces. Mix in the egg thoroughly with your hands, then season with salt and pepper. Sauté a teaspoon of the stuffing and taste it for seasoning. Adjust if necessary. Place as much of the stuffing as you can fit inside the capon, without packing it in too hard. Place any leftover stuffing in a baking dish.
  4. 4. Truss the capon and place it in a roasting pan. Add 1 cup water. Roast it in the center of the oven for 30 minutes, then turn it on one side. Roast it for 25 minutes, then turn it on the other side and roast it for 25 minutes. Finally, leaving it breast up, continue to roast it until the juices of the capon run golden and the stuffing inside the bird reaches a temperature of 160°F, a total of about 2 hours, checking it occasionally to be sure that it isn't browning too much, and adding more water if the pan is dry. Remove the capon from the oven and season it liberally with salt and pepper. Turn it on its breast at an angle, so the juices run into the breast meat, and let it rest for at least 20 minutes before carving.
  5. 5. Place the roasting pan over medium heat and add three-quarters cup water. Scrape up any browned bits from the bottom of the pan and cook until reduced by about one-third. Taste for seasoning.
  6. 6. To serve the capon, present it first at the table, whole, then carve it. Remove the stuffing in one piece if possible and slice it.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 600.62 Kcal (2515 kJ)
Calories from fat 243.97 Kcal
% Daily Value*
Total Fat 27.11g 42%
Cholesterol 978.76mg 326%
Sodium 362.29mg 15%
Potassium 950.82mg 20%
Total Carbs 9.81g 3%
Sugars 0.54g 2%
Dietary Fiber 0.55g 2%
Protein 72.66g 145%
Vitamin C 54.5mg 91%
Vitamin A 12.2mg 406%
Iron 19.6mg 109%
Calcium 67.4mg 7%
Amount Per 100 g
Calories 148.3 Kcal (621 kJ)
Calories from fat 60.24 Kcal
% Daily Value*
Total Fat 6.69g 42%
Cholesterol 241.67mg 326%
Sodium 89.45mg 15%
Potassium 234.77mg 20%
Total Carbs 2.42g 3%
Sugars 0.13g 2%
Dietary Fiber 0.14g 2%
Protein 17.94g 145%
Vitamin C 13.5mg 91%
Vitamin A 3mg 406%
Iron 4.8mg 109%
Calcium 16.6mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 14.2
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top