Stuffed Capon Skin Recipe (Similar to Stuffed Kishka)
This delightful recipe is inspired by traditional stuffed kishka and features capon skin stuffed with a flavorful mixture of tender chicken, herbs, and seasonings. The result is a beautifully golden, crisp exterior that contrasts with the savory filling inside—a dish perfect for special occasions or holiday gatherings.
Recipe Overview
| Attribute | Details |
|---|---|
| Name | Stuffed Capon Skin (Similar to Stuffed Kishka) |
| Cook Time | 45 minutes |
| Prep Time | 20 minutes |
| Total Time | 1 hour, 5 minutes |
| Description | This is delicious! For anyone who enjoys stuffed kishka, this recipe will be a treat. Enjoy! |
| Category | Chicken |
| Cuisine | Jewish, Middle Eastern, Kosher |
| Keywords | Poultry, Meat, Southwest Asian, Middle Eastern, Asian, Kosher, Oven-baked |
Ingredients
Below is a detailed table of ingredients required to make this recipe. It’s crucial to have each item prepared and measured before beginning to ensure smooth preparation.
| Quantity | Ingredient |
|---|---|
| 1 | Large egg |
| 4 tsp | Salt, divided |
| 2 tsp | Ground black pepper |
| 1/2 tsp | Sugar |
| 1/2 tsp | Onion powder |
| 2 tsp | Garlic granules |
| 1/4 tsp | Dried thyme |
| 1 tsp | Parsley flakes |
| 1/2 tsp | Dried celery flakes |
| 1 tsp | Dried tarragon |
| 1 | Extra egg (for basting) |
| – | Additional seasonings for topping: parsley flakes, garlic granules, thyme, tarragon, paprika |
Nutritional Information (Per Serving)
| Nutritional Element | Amount (per serving) |
|---|---|
| Calories | 2525.5 kcal |
| Fat | 173.8 g |
| Saturated Fat | 50.4 g |
| Cholesterol | 1040.2 mg |
| Sodium | 1464.7 mg |
| Carbohydrates | 32.3 g |
| Fiber | 1.7 g |
| Sugars | 7.4 g |
| Protein | 194.8 g |
Note: These values are estimated and may vary depending on exact ingredient brands used.
Instructions
Follow these steps carefully to ensure the perfect outcome for this delicious stuffed capon skin dish. Be sure to set aside some time to prepare and cook, as it’s a dish best done without rushing.
-
Prepare the Capon Skin:
- Start by carefully loosening the skin of the capon at the neck area. Gently slide your hand between the skin and flesh, gradually separating the skin in one piece. Set the skin aside on a clean surface.
-
Cook the Chicken:
- Quarter the chicken and place the pieces into a large pot. Cover the chicken with water and bring to a boil. Let it cook until the meat becomes tender and begins to separate from the bones easily.
- Once fully cooked, remove the chicken from the pot. Set aside 2 cups of the chicken meat, finely chopped, for the stuffing. (The remaining chicken can be used for other meals, such as soups, salads, or sandwiches.)
-
Prepare the Stuffing:
- In a large mixing bowl, add the reserved 2 cups of chopped chicken.
- Tear 4 slices of white bread into small, bite-sized pieces and add them to the chicken in the bowl.
- Add 2 teaspoons of salt, 1 teaspoon of ground black pepper, 1/2 teaspoon of sugar, 1/2 teaspoon of onion powder, 2 teaspoons of garlic granules, 1/4 teaspoon of dried thyme, 1 teaspoon of parsley flakes, 1/2 teaspoon of dried celery flakes, and 1 teaspoon of dried tarragon.
- Thoroughly mix the ingredients until they are evenly combined, ensuring that each piece of bread is moistened and well-seasoned.
-
Stuff the Skin:
- Lay the capon skin flat on a clean work surface. Gently place the stuffing mixture onto the inner side of the skin, spreading it evenly to cover the inside.
- Carefully roll the skin closed around the stuffing. Secure it by tying with kitchen twine or using wooden toothpicks along the seam to prevent any filling from escaping during baking.
-
Prepare for Baking:
- Preheat your oven to 375°F (190°C).
- Lightly grease a baking dish with non-stick spray or a small amount of oil. Place the stuffed capon roll into the baking dish.
-
Egg Basting and Seasoning:
- In a small bowl, whisk the extra egg to make an egg wash. Brush the entire surface of the stuffed roll with this egg wash, reserving some for additional basting later.
- Sprinkle the roll with additional seasonings: a pinch of parsley flakes, a bit of garlic granules, a sprinkle of thyme, a dash of tarragon, and a light dusting of paprika for color and flavor.
-
Bake:
- Place the baking dish in the preheated oven. Bake for approximately 45 minutes or until the skin turns a beautiful, golden-brown and becomes crispy.
- Baste the roll with more egg wash every 10–15 minutes during the baking time to enhance the crispy texture and deepen the golden color.
-
Serving:
- Once baked, remove the stuffed capon skin from the oven. Carefully transfer it to a serving platter.
- If you used string or toothpicks, remove them gently to maintain the roll’s shape.
- Using a sharp knife, slice the roll on a slight diagonal into 1/2-inch to 3/4-inch slices. Arrange the slices on the platter so they slightly overlap, showcasing the delicious filling.
-
Optional: Serve with Sauce or Gravy:
- For a finishing touch, serve the stuffed capon with your favorite chicken gravy or sauce. A mushroom gravy, chicken demi-glace, or a light herb sauce would pair beautifully with the savory flavors of the stuffing.
Notes and Tips
- Make Ahead: You can prepare the stuffing mixture ahead of time and refrigerate it for up to a day before stuffing the skin.
- Customization: Feel free to customize the seasonings in the stuffing. Fresh herbs can be used in place of dried ones if available.
- Serving Suggestions: This stuffed capon is perfect alongside mashed potatoes, steamed green beans, or a fresh garden salad. It also pairs wonderfully with traditional holiday sides, such as roasted root vegetables or a cranberry relish.
Keywords for SEO
Poultry, Meat, Southwest Asian, Middle Eastern, Asian, Kosher, Oven-baked
