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Roast Capon with Lemon and Parsley Stuffing
- Serves
6
- Difficulty
Medium
Published 1974
Ingredients
1 4 lb 2 kg 2 oz
Method
Wipe the bird and remove any giblets from inside. Set aside while preparing the stuffing.
Melt the butter for the stuffing in a saucepan over low heat. Measure the breadcrumbs, lemon rind, and herbs into a basin. Season with salt and pepper. Using a fork, stir in the melted butter and mix to a moist crumbly consistency. Spoon a little into the neck of the capon, and the remainder into t
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