Thanksgiving capon

Thanksgiving capon

Recipe submitted by: Matt Holdeman

About this recipe: This is traditional Thanksgiving capon. Put it in the oven overnight and have a juicy, tender capon when you wake in the morning.

  • 1 thawed Capon
  • 1 stick oleo or butter
  • 4 to 5 stalks of celery
  • 1 large onion
  • seasoned salt, pepper, garlic, poultry seasoning, and parsley
  • 1 can cream of chicken soup
  • 1 can water

  1. wash capon and pat dry. Rub with Oleo or butter inside and out. Sprinkle generously with seasoned salt pepper, garlic, poultry seasoning, and parsley. Stuff with onion and celery. Put in oven bag and bake on200 to 250 all night. In the morning, debone, slice and put back in its own juice. Mix together chicken soup, water, and pepper. Pour over capon and bake at 225 until dinner

Yield: serves approximately 12


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