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2 6-lb capons
6 cups water
1 small carrot, cut up
2 stalks celery with leaves, cut up
1 slice onion
1.5 tsp salt
6 peppercorns
2 sprigs parsley
1/2 tsp dried leaf marjoram
1/2 tsp dried leaf thyme
1/4 cup butter or margarine
1lb mushrooms, sliced
1/2 cup finely chopped onion
12oz long-grain and wild rice mix
1/4 cup chopped parsley
salt and pepper
soft butter
Orange Glaze
Sauterne Gravy |
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Method :
Remove
giblets from capons, wash them, set livers aside to use later and put
remaining giblets and necks in large saucepan. Add water, carrot,
celery, onion, slice, 1.5 tsp salt, peppercorns, parsley sprigs,
marjoram and thyme. Bring to a boil, turn down heat, cover and simmer 2
hours. Add livers and simmer 6-8 minutes or until tender. Strain stock,
discarding vegetables. Chop giblets finely. Heat 1/4 cup butter in large
saucepan. Add mushrooms and cook quickly until lightly browned,
stirring. Lift out with a slotted spoon and set aside. Add chopped onion
to drippings left in pan and cook gently 3 minutes, stirring. Add 4 cups
giblet stock and bring to a boil. Add rice mix and chopped parsley.
Cover and cook according to directions on rice mix package. Remove pan
from heat when rice is cooked. Add mushrooms and chopped giblets and
toss all together with a fork. Cool.
Heat oven to
325F (160C). Sprinkle insides of capons with salt and pepper and stuff
rice mixture into them lightly. Truss. Rub outside of capons with soft
butter, set them on a rack in a shallow roasting pan, cover with a tent
of foil (do not wrap - just lay the foil over them loosely) and roast
about 3 hours or until done. Remove foil for last hour of cooking so
capons will brown well. Baste often with drippings in pan. Make Orange
Glaze while capons are cooking. Brush them with the glaze when they test
done and continue roasting 15 minutes more, brushing with glaze often.
Put on hot platter and keep hot while preparing Sauterne Gravy.
Note : Use
large roasting chickens or small turkeys in place of capons if desired.
Serves 8-10
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