Roast Capon With Rye Bread Stuffing

Ingredients

some seasoned coating for chicken
6 lb capon
4 tb butter
1/2 c onion
1/2 c celery
1/2 ts salt
1/4 ts pepper
1/2 ts caraway seeds
1 package instant chicken broth
1 cube chicken bouillon
6 cubed day-old rye bread
1/4 c parsley
1/4 c boiling water
1/2 cup 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.