Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
340
Calories
7g
Protein
16g
Fat
47g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| White Bread | 1 slice (30g) white | 79 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Apricot | 1 medium (35g) | 17 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 pound capon
- 1 teaspoon salt
- 2 teaspoons freshly ground black pepper
- 6 tablespoons butter
- 2 medium onions finely chopped
- 3 cups fresh white bread crumbs
- grated rind and juice of one orange
- 4 ounces dried apricots finely chopped
- ½ cup walnuts finely chopped
- 1 tablespoon finely chopped fresh rosemary
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Directions
1
Preheat oven to 375.
2
Remove any large pieces of fat from bird and reserve.
3
Melt butter in a pan and gently fry the onions for 5 minutes.
4
Remove from heat and tip into a mixing bowl.
5
Add onions, crumbs, rind, juice, apricots, walnuts, rosemary, salt and pepper then mix well.
6
Divide stuffing between the neck end and cavity of the bird.
7
Place bird in a roasting tin then season with salt and pepper and lay the reserved pieces of chicken fat on the breast.
8
Roast until crisp and golden brown basting frequently during cooking.
9
Category:Cathy's Recipes
Recipe sourced from
fandom