Roast Capon With Rye Bread Stuffing
Ingredients
some seasoned coating for chicken
1,600 gr capon
55 gr butter
60 gr onion
50 gr celery
1 gr salt
1 gr pepper
1 gr caraway seeds
1 package instant chicken broth
1 cube chicken bouillon
6 cubed day-old rye bread
7 gr parsley
60 ml boiling water
120 ml boiling water
Instructions
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.