Capon in a Cooking Bag

Name: Capon in a Cooking Bag
Ingredients: Reynolds turkey-size cooking bag; 1 TBS. plain flour; 1 capon or big chicken; 6 peeled Irish potatoes, medium-size; 6 whole onions; 6 whole carrots; 3 whole bell peppers, quartered; 2 cloves garlic (one for inside and one for outside capon); 2 cloves garlic (one for inside and one for outside capon); 2 cloves garlic (one for inside and one for outside capon); 2 cups dry white wine; 1 cup water; 1-½ tsp. dried mint, crushed; 1 TBS. dried parsley; 2 TBS. Lea & Perrins Worcestershire sauce; Red cayenne pepper; Salt

Preparation info

Difficulty
Easy

Appears in

The Justin Wilson Gourmet and Gourmand Cookbook

By Justin Wilson

Published 1984

About

Ingredients

Reynolds turkey-size cooking bag
1 TBS. plain flour
1 capon or big

Main course

Method

Shake flour in bag to coat it. Pat capon with salt and red cayenne pepper. Put into bag and put vegetables around bird. Mix the seasonings with the wine and water and pour into the bottom of the bag. Seal bag and punch 12 holes with carving fork. Bake about 1-½ hours at 350 degrees