Capon Roasted with Apricot and Walnut Stuffing

Description

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Wadley Estate in Allen, Texas in 1990.

• Contributed by Catsrecipes Y-Group

Ingredients

• 5 pound capon
• 1 teaspoon salt
• 2 teaspoons freshly ground black pepper
• 6 tablespoons butter
• 2 medium onions finely chopped
• 3 cups fresh white bread crumbs
• grated rind and juice of one orange
• 4 ounces dried apricots finely chopped
• ½ cup walnuts finely chopped
• 1 tablespoon finely chopped fresh rosemary
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper

Directions

1. Preheat oven to 375°F.
2. Remove any large pieces of fat from bird and reserve.
3. Melt butter in a pan and gently fry the onions for 5 minutes.
4. Remove from heat and tip into a mixing bowl.
5. Add onions, crumbs, rind, juice, apricots, walnuts, rosemary, salt and pepper then mix well.
6. Divide stuffing between the neck end and cavity of the bird.
7. Place bird in a roasting tin then season with salt and pepper and lay the reserved pieces of chicken fat on the breast.
8. Roast until crisp and golden brown basting frequently during cooking.