Honey-Mustard Capon Bundle

5

(5)

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• Cooking and Prep: 2 h 45 m
• Serves: 6
• Contains:

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.

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Ingredients (13)

Capons

• 6 capons (skin-on, deboned chicken thighs)

• 3 slices  Meal Mart Kishka

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  Meal Mart Kishka

• 6 slices  Meal Mart Pastrami

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  Meal Mart Sliced Pastrami

• 1/4 cup Gefen Duck Sauce

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  Gefen Duck Sauce

• 1 heaping tablespoon yellow mustard

• 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

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  Gefen Pure Honey

• a little less than 1/2 cup Dijon mustard

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  Reine de Dijon Dijon Mustard

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

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Start Cooking

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