Holdeman ABF Capon Chicken Recipe

I have had some requests asking how to fix capon. In an effort to give people ideas we decided to start sending out a email with some recipes. Here is one we really like with a whole bird or one of the whole breasts or split breasts.

Use one of your choice of  whole capon, bone in capon breast or capon split breast with a weight of 3 to 6 lbs.

Place thawed capon in large baking dish.

In a medium size mixing bowl combine until smooth:  1 can cream of chicken, 1 cup water, and 1 teaspoon chicken Bouillon and pour over capon.

Sprinkle capon generously with salt, pepper, garlic, parsley, and poultry seasoning Slice 1 medium onion and arrange around capon. Cover and bake at 250 degrees for 3 to 4 hours, until capon is tender and falling off of bone.

Remove the bones. We like to make gravy by thickening the broth.

-Courtesy of Matt Holdeman