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Capons are chicken thighs and legs that have been deboned. Leaving the skin intact while baking keeps in the moisture and creates an even juicier chicken.
8 chicken capons (skin-on deboned chicken legs)
1 onion, peeled and chopped
3 carrots, peeled and chopped
2 stalks celery, chopped
2 zucchini, chopped
1/4 pound white button mushrooms
freshly ground black pepper
2 tablespoons oil
1 tablespoon dried basil or 6 cubes Gefen Frozen Basil
2 and 1/2 tablespoons potato starch
1 and 1/2 cups Gefen Duck Sauce
Preheat oven 350 degrees Fahrenheit.
Finely grate the vegetables in food processor fitted with “S” blade. Heat oil and add shredded vegetables, sauté; in oil over medium low heat for half an hour until very soft. Add salt and pepper to taste, add basil and potato starch, and mix. Cook for five more minutes.
Fill capons and pack tightly, placing seam side down. Pour duck sauce over capons and smear gently until evenly coated.
Bake one and a half hours covered and uncovered for half an hour.
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can this be cooked on the stove instead of baked in an oven?
can this be frozen before chicken baked? or after?
You can freeze raw or cooked, whatever you’d prefer.
Capons Are you supposed to use the grater piece or the “s” blade?
The recipe calls for the “s” balde
I grated by hand and it came out delicious
that’s dedication 🙂
Absolutely delicious. More than the sum of its parts.
Used paprika and garlic powder instead of duck sauce to keep it sugar free.
really good!!!!