Prep 20 mins
Cook 45 mins
This is DELICIOUS! For the Jewish people who have eaten Stuffed Kishka, this is very similar. ENJOY!!!
For The Stuffing
- 1 capon
- 4 slices white bread (torn into small pieces)
- 2 eggs (lightly beaten)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 2 teaspoons sugar
- 1⁄4 teaspoon onion powder
- 1 teaspoon garlic granules
- 1⁄2 teaspoon thyme
- 1 tablespoon parsley flakes
- 1 tablespoon dried celery flakes
- 1⁄2 teaspoon tarragon
For The Skin
- 1 egg (lightly beaten, used for basting)
- parsley flakes
- garlic granules
- paprika, for color
- Take the capon and open the skin at the neck, at which time you will place your hand between the skin and the flesh, and carefully remove the entire skin in ONE PIECE.
- Quarter the chicken and place into a large pot and cover with water.
- Boil until the chicken is done and comes off the bone easily.
- Remove all of the meat.
- Take 2 cups of the chicken meat chopped into small pieces and place into a large bowl.
- The remaining chicken meat can be used in a soup or in a chicken salad, or on a regular garden salad.
- Tear up the 4 slices of white bread into small pieces and add that to the chicken in the bowl.
- Add the rest of the Stuffing Seasonings and mix thoroughly.
- Place the stuffing mixture onto the inside of the skin.
- Roll the skin closed and secure with either string or wooden toothpicks.
- Preheat oven to 375 degrees.
- Spray the inside of a baking dish with Pam and place the chicken roll into the baking dish.
- Brush the entire roll with the egg baste, setting the remaining egg baste aside for further basting.
- Sprinkle the seasoning onto the roll in amounts indicated above.
- Bake 45 minutes, or until the skin is a crisp golden brown, basting with the egg wash every 10 or 15 minutes.
- To serve, place the chicken roll onto a platter.
- Remove the string or toothpicks.
- Slice crosswise on an angle in 1/2 inch or 3/4 inch slices, allowing the slices to partially overlap each other.
- You may use your favorite chicken gravy or sauce.