Stuffed Chicken Capons with Root Vegetables

Chaya Suri Leitner Chaya Suri Leitner
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Stuffed capons is a festive yet light dish I like to have in my Yom Tov rotation. This dish is so filling and extremely flavorful with minimal ingredients. The best part is that the filling is like a side dish! I usually serve it at the Seder when everyone is
hungry but nobody wants a heavy meal, because it’s so late at night.

2h 8
Easy Gluten Free Passover Meat Freezer-Friendly

Directions

  1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

  2. Shred the potatoes, onion, carrots, and sweet potato. Add potato starch, one tablespoon salt, and one teaspoon

    pepper and mix. Add naval pastrami chunks, if using.

  3. Stuff each chicken capon with the vegetable mixture. Ensure that the chicken is tightly closed after stuffing. If there’s any extra stuffing, scatter it on the bottom of a 9 x 13-inch (23 x 33-centimeter) pan. Place the stuffed capons into the pan, fitting them in tightly.

  4. Sprinkle the remaining salt, pepper, and paprika evenly over the capons. Bake, covered, for one and a half to two hours, or until the chicken is fully cooked and tender.

  5. Uncover and increase temperature to 425 degrees Fahrenheit (220 degrees Celsius). Bake for an additional 10–15 minutes to crisp up.

Credits

Notes:
This dish can be prepared in advance and frozen
raw. When ready to bake, thaw in the refrigerator
overnight. Then bake as instructed (additional time may be needed if it’s still semi-frozen).

Description:
Food and Prop Styling by Shiri Feldman.
Food Prep and Styling by Chef Suzie Gornish.
Photography by Felicia Perretti.

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