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Recipe by Rivky Kleiman

Honey-Mustard Capon Bundle

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Meat Meat
Medium Medium
6 Servings
Allergens
2 Hours, 45 Minutes
Diets

No Diets specified

Tired of the same old chicken? Here’s a totally spectacular burst of flavors all bundled together. This is definitely the ultimate capon experience. Capons and pastrami in photo are compliments of Matam Chofetz Chaim of Jerusalem.

Ingredients

Capons

  • onion powder, to taste

  • garlic powder, to taste

  • seasoned salt, to taste

  • pepper, to taste

Honey-Mustard Sauce

  • 1/4 cup canola oil

  • 1/2 cup honey

  • a little less than 1/2 cup Dijon mustard

  • 1/2 cup crushed French-fried onions (I use French’s or Hadar)

Directions

Capons

1.

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Rinse and clean capons.

2.

Cut kishke slices in half. Wrap a slice of pastrami around each piece of kishke.

3.

Mix the duck sauce and mustard together. Arrange the capon skin side down, place 1 teaspoon of the mixture in the center of the each capon and smear.

4.

Place the pastrami-wrapped kishke in the center of the capon. Fold capon neatly around the kishke and place seam-side down in a greased baking dish.

5.

Lightly season capons with onion powder, garlic powder, seasoned salt, and paprika. Cover with silver foil and bake for 45 minutes.

6.

Combine oil, honey, and Dijon mustard and pour over capons. Sprinkle with French-fried onions. Cover and bake for another 1 hour and 25 minutes.

Credits

Photography: Daniel Lailah Styling: Amit Farber

Honey-Mustard Capon Bundle

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Sef Rosen
Sef Rosen
4 years ago

Looks yum If we leave the skin on, how does it work to put french fried onions on top? Wouldn’t we be taking it off with the skin when eating? unless people eat the skin…?

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Raquel
Raquel
Reply to  Sef Rosen
4 years ago

Some people do eat the skin. You can either put the fried onions under the skin or remove the skin of your capons.

Sara Oppenheim
Sara Oppenheim
6 years ago

Honey Mustard Capon bundle Looks delicious. Can I use chicken cutlets/breast for this recipe instead of capons? Thanks.

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Cnooymow{shman
Cnooymow{shman
Reply to  Sara Oppenheim
6 years ago

Capons are usually dark meat, so adjust the baking. Also, expect it to be drier.

Rachel Sternlight
Rachel Sternlight
6 years ago

Capons Can this be frozen

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Cnooymow{shman
Cnooymow{shman
Reply to  Rachel Sternlight
6 years ago

Yup. But I would freeze raw and then cook.

Roze Lieberman
Roze Lieberman
3 years ago

Absolutely delicious! So easy to prepare and so yummy!

Rochel
Rochel
6 years ago

Couldn’t be better! This recipe is really delicious! The best part is that it takes only 10 minutes to get into the oven. The flavor is fantastic and the chicken comes out really soft. I left out the kishka because we don’t like it; I filled the capons only with pastrami – I’ve made it several times and have never had a guest who didn’t ask for the recipe…

Chaia Frishman
Chaia Frishman
Reply to  Rochel
6 years ago

Thanks for the feedback!