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Dairy
Medium
6 Servings
Allergens 
2 Hours
Diets
No Diets specified
The best part of being a writer is befriending new colleagues. Ironically, help with this recipe came from a fellow feature writer, who, besides having a million other talents, makes the most exquisite sourdough bread. When I mentioned my idea for this Yom Tov recipe, Esther Shaindy was gracious enough to supply the most important ingredient. Enjoy a dish that contains almost all of my favorite ingredients.
6 capons
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/4 cup Glicks Soy Sauce
1/2 cup Gefen Honey
3 cubes Gefen Frozen Parsley
2 cubes Gefen Frozen Garlic
1 cup Manischewitz Vegetable or chicken broth
2 cups cubed dry sourdough bread
1 teaspoon salt (adjust if your broth is sodium free)
1/4 cup chopped chestnuts (optional)
To make the stuffing: Mix the frozen parsley and garlic with the broth. Add bread cubes and let them sit for at least half an hour to absorb all the liquid. Add salt and chestnuts and mix.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Pat capons dry and stuff in one of the two following ways. (I tried both and both came out great.) • Method 1: Lift the skin off the top of the capon and stuff it with one and a half tablespoons stuffing. Lower the skin and tuck it around the capon. • Method 2: Unroll the capon, add the stuffing, roll it up again, and place seam-side down in a pan. Repeat until all the capons are stuffed.
Combine the garlic powder, onion powder, and paprika in a small bowl and sprinkle over the capons. Cover the pan and bake for 30 minutes.
In a small bowl, combine soy sauce and honey. Remove the pan from the oven and pour the glaze over capons until just covered (you might have some left over).
Raise oven heat to 425 degrees Fahrenheit (220 degrees Celsius) and return the pan to the oven for at least 30 more minutes or until an oven thermometer registers 160 degrees Fahrenheit (71 degrees Celsius). (Be sure to stick the thermometer into the chicken and not into the stuffing.)
Food Styling- Renee Muller
Photography- Hudi Greenberger
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