Roast Capon with Rye Bread Stuffing Recipe

Name: Roast Capon with Rye Bread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 pounds chicken roasting, or capon; 4 tablespoons butter or margarine; 1/2 cup onions finely chopped; 1/2 cup celery finely chopped; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon caraway seeds; 1 package chicken broth instant, or 1 cube chicken bouillon, crumbled; 6 cups rye bread cubed, day old; 1/4 cup parsley leaves finely chopped; 1/4 cup water boiling; 1 x salt and black pepper to taste; 1 x seasonings for coating chicken

Servings: persons

6 pounds chicken roasting, or capon
4 tablespoons butter or margarine
1/2 cup onions finely chopped
1/2 cup celery finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon caraway seeds
1 package chicken broth instant, or 1 cube chicken bouillon, crumbled
6 cups rye bread cubed, day old
1/4 cup parsley leaves finely chopped
1/4 cup water boiling
1 x salt and black pepper to taste
1 x seasonings for coating chicken

1
Wash capon and pat dry with paper toweling and set aside.
2
Melt butter or margarine in a deep, 2-quart, heat-resistant, non-metallic casserole in Microwave Oven 30 seconds.
3
Add onion and celery and heat, uncovered, 4 minutes in Microwave Oven or until vegetables are tender.
4
Stir salt, pepper, caraway seeds and chicken broth mix into vegetable mixture.
5
Add rye bread cubes and parsley; toss until well combined.
6
Moisten bread mixture with the 1/2 cup boiling water.
7
Rub inside cavity of capon with salt and pepper to taste.
8
Stuff capon lightly with stuffing mixture.
9
Close body cavity with wooden skewers or sew with string.
10
Sprinkle capon with seasoned coating for chicken as bottle instructions direct.
11
Place capon, breast-side-up in a shallow, heat-resistant, non- metallic baking dish.
12
Use an inverted saucer as a rack to keep capon out of pan drippings.
13
Heat, loosely covered with a paper towel, in the Microwave Oven 40 minutes or until a meat thermometer inserted in thickest part of bird registers 160F.
14
DO NOT PLACE THERMOMETER IN MICROWAVE OVEN.

1509

kcal

Calories

Fat

Carbs

236

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 pounds chicken roasting, or capon, 4 tablespoons butter or margarine, 1/2 cup onions finely chopped, 1/2 cup celery finely chopped, and more.

Yes, Roast Capon with Rye Bread Stuffing falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Roast Capon with Rye Bread Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions