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-> Recipe Collection
-> Chicken/ Turkey
SunLover
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 Tue, Jan 05 2010, 1:31 pm
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I bought capons cuz they looked interesting. what are they and how do you make them? any good recipes please?
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greeneyes
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Tue, Jan 05 2010, 2:06 pm
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I have a recipe for capons stuffed with a kishke filling. Are you interested in something like that?
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mikukl
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Tue, Jan 05 2010, 2:12 pm
Bobov cookbook has a recipe for chicken stuffing its delishes in capon. basicly grated veg., matzo meal and oil spices. put in pan with orange juice and top it with duck sauce. If u want the exact recipe pm me.
HAPPY COOKING!
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DefyGravity
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Tue, Jan 05 2010, 2:24 pm
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A real capon is a castrated rooster. I doubt that's what Kosher ones are.
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SunLover
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Tue, Jan 05 2010, 4:03 pm
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yeah id love those recipes! thank u.... what do u mean castrated rooster? like its the part that was castrated?!?!?!? or the rooster happened to be castrated that morning and its his leg or arm:)?
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ra_mom
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Tue, Jan 05 2010, 5:24 pm
Right Defy.
But Kosher "capons" are just boneless dark meat chicken with the skin still on. They are usually served with stuffing underneath the skin.
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greeneyes
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Wed, Jan 06 2010, 12:31 pm
Here's the recipe for kishka stuffed capons:
Mix a little bit of lemon juice, salt & pepper, & paprika together in a bowl, & dip the capons in this mixture.
Kishka filling:
1 1/2 c. flour
1/2 c. oil (can use a little less)
1/4 c. sugar
1 tsp. salt
1 T. paprika
black pepper
3/4 c. boiling water
Mix & add a few slices of chopped pastrami.
Stuff each capon with a heaping tablespoon of the kishka filling. Roll the capon & tuck in the sides so that the filling stays inside. Secure with a toothpick.
Pour duck sauce over the capons & bake at 350 for approx. 1 1/2 hours.
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Ronit
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Wed, Jan 06 2010, 12:38 pm
You can stuff them with anything you like.
I've stuffed it with the following things in the past:
Pastrami w/ mustard & mayo. Pour spicy duck sauc e on top.
Brown rice with mushrooms.
Different variations of kenoa.
Long strips of veggies.
Kishka capons are delish (but fattening)
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ra_mom
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Wed, Jan 06 2010, 1:01 pm
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How are you supposed to roll and tuck the capons greeneyes? How is each capon supposed to look?
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yummydd
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Wed, Jan 06 2010, 1:05 pm
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I usually stuff it with pastrami and mustard and bake with duck sauce.
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greeneyes
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Wed, Jan 06 2010, 1:25 pm
| ra_mom wrote: | | How are you supposed to roll and tuck the capons greeneyes? How is each capon supposed to look? |
Truthfully, I never made capons. I had this at a friend's house & it was so good, so I got the recipe from her. I did try this recipe, just using chicken bottoms, I stuffed the kishke mixture underneath the skin. It was really good, but it is even better with capons.
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MiracleMama
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Wed, Jan 06 2010, 1:29 pm
| ra_mom wrote: | Right Defy.
But Kosher "capons" are just boneless dark meat chicken with the skin still on. They are usually served with stuffing underneath the skin. |
I don't think so. At least not around here. I see full non-cut-up chickens being sold as capons. They're just very large. Otherwise they look like a normal chicken.
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ra_mom
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Wed, Jan 06 2010, 1:44 pm
| MiracleMama wrote: | | ra_mom wrote: | Right Defy.
But Kosher "capons" are just boneless dark meat chicken with the skin still on. They are usually served with stuffing underneath the skin. |
I don't think so. At least not around here. I see full non-cut-up chickens being sold as capons. They're just very large. Otherwise they look like a normal chicken. |
I guess because there is no such thing as real Kosher capons, butchers in different places name different things as capons 
Around here, they are most definately boneless chicken bottoms with the skin intact.
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Ronit
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Wed, Jan 06 2010, 9:10 pm
| ra_mom wrote: | | MiracleMama wrote: | | ra_mom wrote: | Right Defy.
But Kosher "capons" are just boneless dark meat chicken with the skin still on. They are usually served with stuffing underneath the skin. |
I don't think so. At least not around here. I see full non-cut-up chickens being sold as capons. They're just very large. Otherwise they look like a normal chicken. |
I guess because there is no such thing as real Kosher capons, butchers in different places name different things as capons
Around here, they are most definately boneless chicken bottoms with the skin intact. | Yups boneless chicken legs are capons here.
ra-mom when I stuff them I lay it flat with the skin touching the plate & the flesh up. I put a handfull of whatever stuffing & then I roll it up. You cant actually roll it much, put you tighten the edges together as you roll. My mil always puts in a toothpick to secure it, but I don't find it necessary if the ends or face down. It ends up holding the shape when it bakes by becoming firm.
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ra_mom
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Wed, Jan 06 2010, 10:14 pm
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thanks for the info judy. I guess I will try it one of these days.
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Ruchel
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Thu, Jan 07 2010, 12:49 am
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If it's a chicken it's not a chapon.
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Mrs Bissli
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Thu, Jan 07 2010, 4:47 am
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I see capons at kosher butchers, which are BIG (can be 1.5x-2x the size of regular chicken) whole chicken. I thought it was just rooster chicken (as opposed to hen chicken)...
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MiracleMama
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Thu, Jan 07 2010, 7:38 am
| Mrs Bissli wrote: | | I see capons at kosher butchers, which are BIG (can be 1.5x-2x the size of regular chicken) whole chicken. I thought it was just rooster chicken (as opposed to hen chicken)... |
Ok, glad somebody else has seen the same thing labeled as capon as me.
Here's a link to a butcher selling them and what they look like:
http://www.mykoshermarket.com/......html
Now, it says a 9 pound ROASTER. Not sure if that was a typo and supposed to be ROOSTER.
Next time I am in the butcher and remember, I'm going to ask for my own curiosity exactly what capon means.
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bnm
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Wed, Nov 24 2010, 1:53 pm
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do they get baked covered or uncovered?
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ra_mom
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Wed, Nov 24 2010, 1:59 pm
| bnm wrote: | | do they get baked covered or uncovered? | uncovered if you like your chicken browned with crispy skin
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