Using ingredient cubed day-old rye bread
Roast Capon With Rye Bread Stuffing
- 6 cubed day-old rye bread
- 1 cube chicken bouillon
- 1,600 gr capon
- 120 ml boiling water
- 60 gr onion (finely chopped)
- 60 ml boiling water
- 55 gr butter
- 50 gr celery (finely chopped)
- 7 gr parsley (finely chopped)
- 1 gr salt