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Roasted Capon (Chicken)




Source of Recipe


Maya Angelou


List of Ingredients




Makes 4 servings

One 2- to 3-pound capon (chicken)

Juice of 1 lemon

1 cup water

4 tablespoons (1/2 stick) butter

Salt and freshly ground black pepper, to taste

1 unpeeled Granny Smith apple, cored and cut into pieces

1 stalk celery, cut into pieces

Recipe



Preheat oven to 350 degrees.

• Wash capon in lemon juice mixed with water. Pat dry, and rub butter over capon.

• Liberally salt and pepper capon outside and inside. Place apple and celery in capon cavity.

• Make aluminum-foil tent, and place over capon. Bake for 1 hour, periodically basting with juices in pan. Remove foil.

• Reduce oven to 325 degrees, and bake for 30 more minutes.