Stuffed Tarragon Roast Capon With Rich Pan Gravy Recipe

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Stuffed Tarragon Roast Capon With Rich Pan Gravy
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Ingredients
12
Count
Nutrition
134
Calories
Total time
22
Minutes
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Ingredients:

Directions:

  1. NOTE: You will need to prepared Matzo Walnut and Mushroom stuffing Matzo, Walnut and Mushroom Stuffing to use for the capon.
  2. Pre heat oven to 450 degrees. From capon, remove giblets and neck; set aside. Trim excess fat. Sprinkle body cavity with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Insert fingers under skin on breasts and legs to loosen. With fingers, spread 2 tablespoons of the margarine under skin. Tuck in tarragon sprigs.
  3. Loosely fill neck cavity with some Matzo, Walnut and Mushroom Stuffing. Fold skin over; secure with poultry pins. Fill body cavity with remaining stuffing. Join skin using poultry pins; tie with kitchen string. Loosely tie legs together. Place, breast side up, on rack in large roasting pan. Rub remaining margarine over breast and legs; sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Add 1 cup of the water to pan.
  4. Roast capon 15 minutes. Reduce oven temperature to 325 degrees. Roast 2 to 2 1/4 hours longer, basting every 30 minutes with pan juices, until meat thermometer inserted in thickest part of thigh not touching bone registers 170 degrees. (Place garlic in foil in oven with capon for last hour; roast until very soft.).
  5. Meanwhile, make broth for gravy: In 2-qt saucepan, combine reserved neck and giblets (except liver), remaining 2 cups water, the broth, celery and onion. Simmer, uncovered, until reduced to 3 cups, about 1 hour. Strain; discard solids.
  6. When capon is done, transfer to platter; remove stuffing to serving bowl; keep warm. Loosely tent capon with foil; let rest 15 to 20 minutes.
  7. To make gravy: Halve roasted garlic crosswise; squeeze pulp into small sieve. With spatula, scrape pulp through sieve into cup. Discard fat from roasting pan. Place pan over 2 stove-top burners; add 1/2 cup of broth for gravy. Bring to a boil over high heat, scraping up any browned bits with wooden spoon. Whisk in garlic pulp and potato starch. Add remaining broth. Bring to a boil, whisking, until thickened, 5 minutes. Season with remaining salt and pepper.
  8. Carve capon. Serve with stuffing and gravy.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 133.88 Kcal (561 kJ)
Calories from fat 64.72 Kcal
% Daily Value*
Total Fat 7.19g 11%
Cholesterol 165.53mg 55%
Sodium 558.98mg 23%
Potassium 228.62mg 5%
Total Carbs 5.04g 2%
Sugars 0.52g 2%
Dietary Fiber 0.45g 2%
Protein 10.66g 21%
Vitamin C 15.5mg 26%
Vitamin A 2.3mg 77%
Iron 3.7mg 21%
Calcium 30.7mg 3%
Amount Per 100 g
Calories 57.95 Kcal (243 kJ)
Calories from fat 28.02 Kcal
% Daily Value*
Total Fat 3.11g 11%
Cholesterol 71.65mg 55%
Sodium 241.95mg 23%
Potassium 98.96mg 5%
Total Carbs 2.18g 2%
Sugars 0.22g 2%
Dietary Fiber 0.19g 2%
Protein 4.62g 21%
Vitamin C 6.7mg 26%
Vitamin A 1mg 77%
Iron 1.6mg 21%
Calcium 13.3mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.2
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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