6 lb Capon or roasting chicken 4 tb Butter or margarine 1/2 c Finely chopped onion 1/2 c Finely chopped celery 1/2 ts Salt 1/4 ts Pepper 1/2 ts Caraway seeds (optional) 1 pk Instant chicken broth or 1 Cube chicken bouillon, -crumbled 6 c Cubed day-old rye bread 1/4 c Finely chopped parsley 1/4 c Boiling water Salt and pepper to taste Seasoned coating for 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. Add rye bread cubes and parsley; toss until well combined. 5. Moisten bread mixture with the 1/2 cup boiling water. 6. Rub inside cavity of capon with salt and pepper to taste. Stuff capon lightly with stuffing mixture. Close body cavity with wooden skewers or sew with string. Sprinkle capon with seasoned coating for chicken as bottle instructions direct. 7. Place capon, breast-side-up in a shallow, heat-resistant, non- metallic baking dish. Use an inverted saucer as a rack to keep capon out of pan drippings. 8. Heat, loosely covered with a paper towel, in the Microwave Oven 40 minutes or until a meat thermometer inserted in the thickest part of the bird (not touching any bones) registers 160øF. DO NOT PLACE THERMOMETER IN MICROWAVE OVEN. Wrap in aluminum foil and allow to stand 15 minutes before carving. If it is necessary to reheat capon, DO NOT PLACE ALIMINUM FOIL IN MICROWAVE OVEN.
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