Roast Wicklow Capon

Roast Wicklow Capon

2 5-pound capons
1 tblsp salt
3/4 tsp pepper
8 c toasted fresh bread crumbs
1 1/2 c minced onions
1 c chopped parsley
1 1/2 tsp thyme
1 1/2 tsp sage
1 c milk
1 lb butter, melted

Wash and dry capons; rub with the salt and pepper.
Mix together the bread crumbs, onions, parsley, thyme, sage, milk and all but 1/4 c of the butter. Stuff the capons with the mixture and close the openings with skewers or foil. Place in a roasting pan and brush with the reserved butter. Place a piece of foil over the breasts of the capons. Roast in a 400 F oven for 1 hour and 45 minutes, or until tender. Remove the foil after 1 hour roasting time.
Serves 8 to 12.

Recipe From: The Embassy Cook Book by Allison Williams, 1966

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