Zutaten für Roast Capon With Mushroom Stuffing
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Zubereitung von Roast Capon With Mushroom Stuffing
- Preheat oven to 325°F (160°C).
- Prepare the stuffing: In a large bowl, combine the sautéed mushrooms, bread crumbs, herbs, onion, celery, and broth. Season generously with salt and pepper. Mix well to combine.
- Rinse the capon inside and out and pat dry with paper towels.
- Gently loosen the skin over the breast and thighs of the capon.
- Spoon the stuffing evenly into the capon cavity, being careful not to overfill.
- Tuck the wings behind the back and tie the legs together with kitchen twine.
- Place the capon in a roasting pan and add 1 cup of chicken broth to the bottom of the pan.
- Roast for approximately 2-2.5 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Baste the capon with pan juices every 30 minutes.
- Remove the capon from the oven and let it rest for at least 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
- Carve and serve the capon with the delicious mushroom stuffing. Garnish with fresh parsley, if desired.
Nährwert-Informationen (Ungefähr pro Portion)
Natrium
35 g
Zucker
52g
Fett
119g
Kohlenhydrate
42g