Honey-Mustard Capon Bundle

Rivky Kleiman Rivky Kleiman
5.0 (5 reviews)

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.

2h 45m 6
Medium Meat

Contains: Gluten, Wheat, Egg

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

Description:

Photography: Daniel Lailah

Styling: Amit Farber

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5 Comments

Roze Lieberman •

Absolutely delicious! So easy to prepare and so yummy!

Sef Rosen •

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...?

Raquel Malul Kosher.com Team •
Reply to Sef Rosen

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 •

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

Chaia Frishman •
Reply to Sara Oppenheim

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

Rochel •

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 •
Reply to Rochel

Thanks for the feedback!

Rachel Sternlight •

Capons Can this be frozen

Chaia Frishman •
Reply to Rachel Sternlight

Yup. But I would freeze raw and then cook.