Cook Time
2h 40 min
Yields
6 servings
Try this simple chicken stuffed with cheese and root vegetables smothered and roasted in port.
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ingredients
1 8
lb(s) whole capon chicken
1
small onion, chopped
1
celery, stalk, chopped
1
carrot, chopped
1
clove garlic, chopped
2
cup port
5
oz Roquefort cheese
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directions
Step 1
Preheat oven to 375 degrees F.
Step 2
Pour port into a small pot. On medium heat, slowly reduce port to one third.
Step 3
In the cavity of the chicken place onion, celery, carrot, garlic, salt and pepper.
Step 4
Carefully separate the skin and the breast meat.
Step 5
Divide 2/3 of the cheese in half.
Step 6
Place one half under the skin on both breasts.
Step 7
Make a small hole in the skin on the top of each leg.
Step 8
Divide the remaining cheese in half. Place one half into the holes in both legs.
Step 9
Place capon on a baking tray and bake for 2 1/2 to 2 3/4 hours or until internal temperature reaches 175 to 180 degrees F. Serve roasted capon with port glaze.