Recipe: Capon Recipes (3)

I can't find anything using that term, but here are a couple of different methods:

CAPON WITH MUSHROOM STUFFING

1 1/2 c. sliced fresh mushrooms
1 1/3 c. packaged precooked rice
1/4 c. chopped onion
1/4 c. snipped celery leaves
1 1/2 tsp. salt
1/4 tsp. dried thyme, crushed
1/4 tsp. dried oregano, crushed
1/4 tsp. rubbed sage
Dash pepper
4 tbsp. butter or margarine
1 1/2 c. water
1/3 c. chopped pecans
5 to 7 lb. capon

In saucepan, cook mushrooms, uncooked rice, onion, celery leaves, salt, oregano, sage, thyme and pepper in butter or margarine until vegetables are tender but not brown. Stir in water. Bring to boiling; reduce heat and simmer, uncovered, for 6 to 8 minutes or until most of water is absorbed, stirring once or twice. Remove from heat. Add pecans; mix lightly. Rinse capon; pat dry and salt inside. Stuff bird; push drumsticks under band of skin at tail, or tie to tail. Place breast side up, on rack in shallow roasting pan. Rub skin with cooking oil. Roast, uncovered, in 375 degree oven for 2 hours or until meat thermometer registers 185 degrees.

CAPON BLACKBERRY MAIN COURSE

4 boneless chicken breast
1/4 c. salad oil
1 tbsp. butter
1/3 c. flour
2 eggs, beaten well
1/2 pt. fresh blackberries
1/3 c. blackberry brandy
2 tbsp. port wine
1 pt. heavy cream
3 tbsp. butter

Cut breast lengthways. Place between Baggie and lightly flatten with mallet. Place oil in 12" fry pan. Add 1 tablespoon butter. Heat to 350 degrees or medium fire. Swirl pan to incorporate melted butter. Lightly dredge chicken in flour, shake off all excess. Dip in egg, be sure all flour is covered with egg. Add to hot oil, fry 3 to 4 minutes or until lightly browned. Turn and cook the other side as well. Hold cooked chicken on warm platter until all meat is cooked. Discard cooking oil. Bring pan back to heat and add wine and brandy (wine may burn off in pan if too hot, a cover will quickly smother fire). Add cream and break butter into nugget size pieces, whisk to form a smooth sauce. Add berries and reduce sauce until slightly thickened. Pour over warm chicken breast and garnish with fresh parsley sprig. Serves 4. Navgatuck, CT

COUNTRY STYLE CAPON

2 yellow onions, peeled
1 capon
4 cloves garlic, peeled
Salt & pepper to taste
4 carrots, peeled & thickly sliced
1 c. chicken stock

Preheat oven to 350 degrees. Cut one onion horizontally. Rub capon all over with cut sides of onion and place onion halves inside cavity of bird after removing giblets. Gently separate skin from breast and stuff garlic under the skin. Season bird with salt and pepper. Place on rack in roasting pan. Slice remaining onions and carrots. Pour 1 cup of water over vegetables and roast about 2 hours and 20 minutes. Remove capon to a platter and rest for 15 minutes.