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Capon, Apricot Stuffed (M, KLP, TNT)
Source: Kosher Home's Jewish Living, March/April 1979
Serves: About 6-8

1 capon, about 8 pounds

3/4 cup apricot jam
6 tbsp. orange juice
2 tbsp. brandy

Wash capon inside and out; pat dry. Sprinkle neck and body cavity with salt, pepper, garlic, and onion powder. Spoon Apricot Stuffing (click here for recipe) loosely into neck and body cavities.

Place capon on rack in shallow roasting pan, breast side up; sprinkle with additional seasonings.

Combine glaze ingredients; mix well. Brush capon with glaze.

Roast in 350°F oven, about 2 hours, basting with glaze every half hour.

Combine pan drippings with remaining glaze; skim fat off surface. Serve capon with sauce.

Posted by Sandy Loeffler

Nutritional Info Per Serving: N/A