Capon breast

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Wouldn't you love to whip up a fabulous dinner party, and spend only five minutes in the kitchen after your friends or guests arrive? Ina Garten is showing us how to do it in this new cookbook. A capon is a rooster that's been altered to become a hen; a wonderful alternative for the Holidays or for a lovely simple dinner party. Cholesterol Sodium
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Grilled Capon with Salsa Verde

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capon breast - Home Cooking - Chowhound

Strip the leaves from a small bunch of parsley. Puree the chicken meat with the egg white, a pinch of salt, a dash of pepper and the parsley put the puree through a sieve if you want it to be very smooth. Mince the truffle; mince a few chives and add them to the pureed meat. Transfer the filling into a pastry bag. Use a thin knife to cut into the largest side of each breast and cut from side to side to form a pocket, being careful not to cut through the meat. Insert the tip of the pastry bag into the pocket and stuff the meat, using your fingers to push the filling inside. Set the breasts skin side down in a pan with a drizzle of hot oil.
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Roasted Capon with Sage Stuffing

Uncooked shallot s. Raw skinless boneless light and dark meat chicken. Uncooked carrot s. Uncooked parsnip s. Uncooked red onion s.
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Section the capon, removing its two breasts and the thighs. Leave the skin on the breasts, and remove the skin and bones from the thighs. Remove the feet, head, innards and excess fat, then cut the carcass into pieces and place them in a saucepan together with the thigh bones. Brown the carcass and bones without adding anything else for about 15 minutes. Remove all the fat from the pan, add a glass of white wine, a sprig of rosemary and a bay leaf and cover with cold water.
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