Chicken Capons Stuffed with Root Vegetables

Kiki Fisher Kiki Fisher
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3h 25m 6
Easy Gluten Free Low Carb No Refined Sugar Passover Meat

Contains: Egg

Directions

Prepare the Filling

  1. Preheat oven to 325 degrees Fahrenheit.

  2. In a frying pan, heat oil over medium heat. Add onions and sauté until golden.

  3. In a bowl, combine sautéed onions with potatoes, parsnip, and carrot.

  4. Add eggs, salt, and pepper, and mix to combine.

Stuff the Chicken Capons

  1. Working with one capon at a time, place face down. Top with a heaping tablespoon of filling (or a bit more, depending on the size of the chicken).

  2. Roll up tightly and place in a baking pan. Brush with oil. Repeat with remaining capons and filling.

  3. Cover pan tightly and bake three hours.

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1 Comment

Rita Landa •

Hi for the public 2 cups mashed potatoes is not low carb but high carb. Looks delicious for low carb I would suggest butternut squash mashed delicious