Recipe - Stuffed Capon With Persimmon

1 Ten pound Capon
2 One half cup Chicken stock
1 cup Spelt
One half cup Apples; minced
One fourth cup Raisins
One half cup Plums; minced
One fourth cup Fresh cranberries
One fourth cup Chipotle chilies; minced
1 teaspoon Lemon sage; minced
1 teaspoon Teaspoon rosemary; minced
1 cup Bread; minced
Salt and Pepper; to taste
3 Ripe persimmons

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 cut or sliced up persimmons.

Yield: 6 servings CHEF DU JOUR JACK MCDAVID SHOW #DJ9179

Recipe by: Jack McDavid

Posted to MCRecipe Digest V1 #816 by Holly Butman
butma001@acpub.duke.edu on Sep 28, 1997