Recipe - Roast Capon With Rye Bread Stuffing

6 pound Capon or roasting chicken
4 tablespoon Butter or margarine
One half cup Finely chopped onion
One half cup Finely chopped celery
One half teaspoon Salt
One fourth teaspoon Pepper
One half teaspoon Caraway seeds (optional)
1 pack Instant chicken broth or
1 Cube chicken bouillon,
crumbled
6 cup Cubed dayold rye bread
One fourth cup Finely chopped parsley
One fourth cup Boiling water
Salt and pepper to taste
Seasoned coating for chicken

1. Wash capon and pat dry with paper toweling and set aside. 2. Melt butter
or margarine in a deep, 2quart, heatresistant, nonmetallic 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 One half 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,
breastsideup in a shallow, heatresistant, 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 160øF. 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini