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Kishke and Pastrami Stuffed Capons

Posted By :

Shani Malka

September 19, 2012

Difficulty Level: Easy
Preparation Time: 20 minutes

Cooking Time: 1 hour 30 minutes
Servings: 6-8

As the Yom Tov cooking marathon begins, I am looking to get my freezer filled up quickly. I get the feeling sometimes it's not what‘s in the freezer, as long as it is full. As Succos approaches, I want to make sure that I have at least the basics to pull out or just to fill in when some unexpected company arrives. If the main dishes are in the freezer, it is easy to pull together a spectacular meal in no time. I usually make the sides fresh regardless, cause I like to use lots of vegetables and salads in an effort to lighten up all those heavy meals. Generally I find that meats freeze well, so there is no shortage of options when it comes to precooking and freezing beef dishes, but poultry is a little bit more tricky. I do not enjoy eating chicken that has been prepared ahead of time and frozen, I think it always tastes like leftovers.A couple of years ago, Mishpacha Magazine published a recipe for Kishka and pastrami stuffed capons that was a real hit with my family. This dish freezes beautifully and tastes great even from the freezer. I don’t have to worry that I am compromising on taste or quality of the food when I pull these capons out of the freezer.
This recipe is really easy and presents beautifully. I have made some changes from the original but overall the recipe was foolproof. I very often will use some of the “kishke” in the cholent , it really tastes authentic.

Ingredients

1 1/2 cups flour

1/2 cup oil

1/4 cup sugar

1 tsp salt

1 Tbsp paprika

1/4 tsp black pepper

6 – 8 capons (boneless chicken thighs with skin on)

3/4 cup boiling water

1 slice pastrami per capon

3/4 cup duck sauce

Directions

1. Prepare kishke filling: Mix flour, oil, sugar, salt, paprika and pepper. Add the boiling water and mix well. Set aside.

2. Prepare the capons: Place skin side down, put one slice of pastrami on top of each piece. Spoon 1 1/2 Tbsp kishke filling on top of pastrami in the middle of the capon. Tuck both sides in, roll up and secure with a toothpick. Place in a baking pan skin side up, repeat with remaining capons. Sprinkle generously with salt, pepper, garlic and paprika, and pour about 3/4 cup duck sauce over the chicken.

3. Bake covered a 375 for about 1 hour 30 minutes.

Reader Comments

sarabee

Posted On Sep. 23, 2012

How did boneless thighs come to be called capons? I know capons as large neutered roosters suitable for roasting or soup.

Marylin

Posted On Mar. 13, 2013

I was wondering the same thing. Capone and thighs are 2 different things

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