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Capon Roasted with Apricot and Walnut Stuffing

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Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Wadley Estate in Allen, Texas in 1990.

Ingredients Edit

Directions Edit

  1. Preheat oven to 375°F.
  2. Remove any large pieces of fat from bird and reserve.
  3. Melt butter in a pan and gently fry the onions for 5 minutes.
  4. Remove from heat and tip into a mixing bowl.
  5. Add onions, crumbs, rind, juice, apricots, walnuts, rosemary, salt and pepper then mix well.
  6. Divide stuffing between the neck end and cavity of the bird.
  7. Place bird in a roasting tin then season with salt and pepper and lay the reserved pieces of chicken fat on the breast.
  8. Roast until crisp and golden brown basting frequently during cooking.

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