Stuffed Capon Skin Similar To Stuffed Kishka Food

STUFFED KISHKA: (KOSHER STUFFED DERMA)

Steps:

• Wash casings in cold water and cut into 12 inch lengths.
• Tie one end of each length tightly with white sewing thread.
• Turn casings inside out.
• Combine flour, matzo meal, seasonings and schmaltz or suet. Adjust the poultry seasoning to taste. You may wish to add additional poultry seasoning.
• Fill each casing loosely with this stuffing and tie the remaining end.
• Drop into rapidly boiling water and boil 10 minutes.
• Drain.
• When cool enough to handle, scrape fat off the casings with the dull edge of a knife.
• Drop into rapidly boiling water (about a gallon) to which you have added 1 tablespoon salt and at least 1 teaspoon pepper.
• Reduce heat and simmer, uncovered for 3 hours.
• Remove from water.
• Brown for about 1 hour around a roast or roasting poultry.
• (You can also refrigerate and then slice pieces about 1 inch thick and fry them on both sides.).

STUFFED CAPON SKIN (SIMILAR TO STUFFED KISHKA)

Steps:

• Take the capon and open the skin at the neck, at which time you will place your hand between the skin and the flesh, and carefully remove the entire skin in ONE PIECE.
• Quarter the chicken and place into a large pot and cover with water.
• Boil until the chicken is done and comes off the bone easily.
• Remove all of the meat.
• Take 2 cups of the chicken meat chopped into small pieces and place into a large bowl.
• The remaining chicken meat can be used in a soup or in a chicken salad, or on a regular garden salad.
• Tear up the 4 slices of white bread into small pieces and add that to the chicken in the bowl.
• Add the rest of the Stuffing Seasonings and mix thoroughly.
• Place the stuffing mixture onto the inside of the skin.
• Roll the skin closed and secure with either string or wooden toothpicks.
• Preheat oven to 375 degrees.
• Spray the inside of a baking dish with Pam and place the chicken roll into the baking dish.
• Brush the entire roll with the egg baste, setting the remaining egg baste aside for further basting.
• Sprinkle the seasoning onto the roll in amounts indicated above.
• Bake 45 minutes, or until the skin is a crisp golden brown, basting with the egg wash every 10 or 15 minutes.
• To serve, place the chicken roll onto a platter.
• Remove the string or toothpicks.
• Slice crosswise on an angle in 1/2 inch or 3/4 inch slices, allowing the slices to partially overlap each other.
• You may use your favorite chicken gravy or sauce.

ROAST CAPON WITH MUSHROOM STUFFING

Steps:

• Preheat oven to 425°F.
• First prepare the stuffing. Heat oil in a large skillet, then saute the onions until they are tender and transparent. Add the celery to the onions and cook until the celery is soft. Stir in the mushrooms and cook until they are tender. Season the onion mixture with the sage, salt, poultry seasoning, pepper and parsley. Toss until well mixed. Process the buns to make bread crumbs, then add them to the skillet and mix until well combined. Remove from the heat and let cool. Once cool, stir the egg into the stuffing. Set mixture aside.
• Remove the giblets and wash the capon inside and out. Rub the bird inside and outside with salt. Loosely fill the cavity of the capon and the neck opening with the stuffing. Fold the skin over the stuffing and skewer the openings.
• Lay the capon in the roasting pan, breast side up. Spread the softened butter on the skin then season the exterior of the bird with Lawry's salt. Add the potatoes and carrots to roasting pan. Roast the capon at 425F with the lid on for 15 minutes. Reduce the heat to 350F and remove the lid. Roast the capon basting frequently with it's own juices for 2 hours or until the juices run clear when pierced.
• To serve, transfer the capon and vegetables to a heated serving dish. Discard the skewers and keep the bird hot by tenting with foil. while making the gravy.
• To prepare the gravy, stir the flour into the roasting pan and bring to a boil over moderate heat on the stove. Add the water, salt and pepper stirring and scraping the base and sides to dislodge any crusty bits. Reduce heat and simmer for 5 minutes stirring until gravy is desired consistency. Strain the gravy into a small saucepan and keep warm until ready to serve.