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Tired of the same old chicken? Here’s a totally spectacular burst of flavors all bundled together. This is definitely the ultimate capon experience. Capons and pastrami in photo are compliments of Matam Chofetz Chaim of Jerusalem.
6 capons (skin-on, deboned chicken thighs)
3 slices Meal Mart Kishka
6 slices Meal Mart Pastrami
1/4 cup Gefen Duck Sauce
1 heaping tablespoon yellow mustard
onion powder, to taste
garlic powder, to taste
seasoned salt, to taste
pepper, to taste
1/4 cup canola oil
1/2 cup honey
a little less than 1/2 cup Dijon mustard
1/2 cup crushed French-fried onions (I use French’s or Hadar)
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Rinse and clean capons.
Cut kishke slices in half. Wrap a slice of pastrami around each piece of kishke.
Mix the duck sauce and mustard together. Arrange the capon skin side down, place 1 teaspoon of the mixture in the center of the each capon and smear.
Place the pastrami-wrapped kishke in the center of the capon. Fold capon neatly around the kishke and place seam-side down in a greased baking dish.
Lightly season capons with onion powder, garlic powder, seasoned salt, and paprika. Cover with silver foil and bake for 45 minutes.
Combine oil, honey, and Dijon mustard and pour over capons. Sprinkle with French-fried onions. Cover and bake for another 1 hour and 25 minutes.
Photography: Daniel Lailah Styling: Amit Farber
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Looks yum If we leave the skin on, how does it work to put french fried onions on top? Wouldn’t we be taking it off with the skin when eating? unless people eat the skin…?
Some people do eat the skin. You can either put the fried onions under the skin or remove the skin of your capons.
Honey Mustard Capon bundle Looks delicious. Can I use chicken cutlets/breast for this recipe instead of capons? Thanks.
Capons are usually dark meat, so adjust the baking. Also, expect it to be drier.
Capons Can this be frozen
Yup. But I would freeze raw and then cook.
Absolutely delicious! So easy to prepare and so yummy!
Couldn’t be better! This recipe is really delicious! The best part is that it takes only 10 minutes to get into the oven. The flavor is fantastic and the chicken comes out really soft. I left out the kishka because we don’t like it; I filled the capons only with pastrami – I’ve made it several times and have never had a guest who didn’t ask for the recipe…
Thanks for the feedback!