christmas eve dinner

Dan Noren

Staff member
falcon heights, minnesota
this year, we're stoking up a capon (man, are them birds expensive! :bonkers:). stuffed it with a couple of honeycrisp apples (you can see one in the pic). poured about half a box of chicken stock, then melted down a pound of that kerrygold butter (really good stuff), then added garlic powder, onion powder, rosemary, sage, thyme, and a little bit of freshly cracked black pepper. then injected that into the meat, under the skin, and the rest was poured all over the bird. then, small red potatoes, onions, carrots, and celery were thrown in for good measure. just tossed it in the oven for a couple of hours. should turn out ok. (btw, that bird is a little over 9 pounds, and yes, i washed it, inside and out, after taking out the neck and guts bag.)