Free Recipe Stuffed Capon with Persimmon
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Stuffed Capon with Persimmon Recipe
1 Ten pound Capon
2-1/2 c Chicken stock
1 c Spelt
1/2 c Apples; diced
1/4 c Raisins
1/2 c Plums; diced
1/4 c Fresh cranberries
1/4 c Chipotle chilies; minced
1 ts Lemon sage; minced
1 ts Teaspoon rosemary; minced
1 c Bread; diced
Salt and Pepper; to taste
3 Ripe persimmons
Stuffed Capon with Persimmon Preparation
Preheat oven to 350 degrees. Bring chicken stock to boil, add spelt and simmer covered for ~ hour. (Holly notes: I assume this means approx. 1 hour). Add fruit and chipoltes, simmer 15 minutes. Remove from heat and toss with herbs, bread and seasonings. Stuff capon with mixture while still hot. Roast stuffed bird for 70 minutes. Let sit, then arrange on a serving platter and garish with sliced persimmons. Yield: 6 servings CHEF DU JOUR JACK MCDAVID SHOW #DJ9179 Recipe by: Jack McDavid Posted to MC-Recipe Digest V1 #816 by Holly Butman <butma001@acpub.duke.edu> on Sep 28, 1997
Cooking Temperature:
Recipe Serves: 6
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