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These capons are the perfect way to elevate any Shabbat table. They are moist and stuffed with tons of delicious flavors, they’re sure to be a big hit!
2 onions, chopped
2 stalks celery, chopped
1 (8-ounce) can mushrooms
1 cup uncooked rice
2 cups water
1 and 1/4 teaspoons salt
oil, for brushing
1 teaspoon Gefen Garlic Powder
paprika, for color
8 to 10 capons (deboned chicken bottoms)
Gefen Duck Sauce, enough to glaze
1 teaspoon Gefen Garlic Powder
Gefen Paprika, for color
Sauté onions until golden. Add celery and mushrooms. Set aside.
Cook rice with water and spices for 30 to 40 minutes or until done. Combine with vegetables.
Stuff the chicken (under the skin) with rice mixture, folding under the skin edges. Place in a nine- by 13-inch pan very close together.
Brush on oil and sprinkle with more garlic powder and paprika.
Bake, covered, for two hours at 350 degrees Fahrenheit. Uncover; pour duck sauce over chicken and bake another 20 minutes.
Photography and Styling by Chavi Feldman Food Prep by Chaya Ruchie Schwartz
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