Cider Glazed Capons with Autumn Veggie Stuffing
Serves: 8-10 servings
Originally published in Evergreen's Yom Tov Planner
  • Sauce:
  • 1 cup apple cider
  • ⅓ cup honey
  • 2 Tablespoons apple cider vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • ½ teaspoon cumin
  • ½ teaspoon ground ginger
  • ½ teaspoon chili powder
  • Stuffing:
  • 1 sweet potato, peeled
  • 1 large carrot, peeled
  • 1 medium spanish onion, peeled
  • 4 stalks celery
  • 2 Tablespoons oil
  • 1 cup bread crumbs
  • 1 egg
  • 8-10 chicken capons
  • Salt and pepper
  1. Prepare the sauce: whisk together all ingredients in a small bowl and set aside.
  2. Prepare the stuffing: Preheat oven to 350.
  3. In the bowl of a food processor fitted with an “s” blade, shred all of the vegetables until fine.
  4. Heat oil in a large frying pan over medium heat. Add vegetables and saute, stirring occasionally, for about 5-10 minutes.
  5. Remove from heat and add ¾ cup of prepared sauce (reserve the rest for later), bread crumbs and egg. Stir after each addition until incorporated - and work quickly once the egg is added so it doesn’t get cooked.
  6. Stuff the mixture into the capons and roll the chicken around it to form a nice roulade. Place chicken into two 9x13 pans, then divide the leftover stuffing around the capons in the pan. Pour remaining sauce over the capons.
  7. Cover the pans tightly and bake for 1 hour and 20 minutes. Remove foil, raise the temperature to 400, and bake for an additional 10-15 minutes, until the tops are browned and caramelized.
Plan Ahead:
  1. These capons freeze beautifully! Reheat loosely covered until heated through.
Recipe by Overtime Cook at