Stuffed Capon Skin Similar To Stuffed Kishka Recipes

STUFFED KISHKA: (KOSHER STUFFED DERMA)

Steps:

• Wash casings in cold water and cut into 12 inch lengths.
• Tie one end of each length tightly with white sewing thread.
• Turn casings inside out.
• Combine flour, matzo meal, seasonings and schmaltz or suet. Adjust the poultry seasoning to taste. You may wish to add additional poultry seasoning.
• Fill each casing loosely with this stuffing and tie the remaining end.
• Drop into rapidly boiling water and boil 10 minutes.
• Drain.
• When cool enough to handle, scrape fat off the casings with the dull edge of a knife.
• Drop into rapidly boiling water (about a gallon) to which you have added 1 tablespoon salt and at least 1 teaspoon pepper.
• Reduce heat and simmer, uncovered for 3 hours.
• Remove from water.
• Brown for about 1 hour around a roast or roasting poultry.
• (You can also refrigerate and then slice pieces about 1 inch thick and fry them on both sides.).

STUFFED CAPON SKIN (SIMILAR TO STUFFED KISHKA)

Steps:

• 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.