6 lb Capon or roasting chicken
4 tb Butter or margarine
1/2 c  Finely chopped onion
1/2 c  Finely chopped celery
1/2 ts Salt
1/4 ts Pepper
1/2 ts Caraway seeds (optional)
1 pk Instant chicken broth or
1    Cube chicken bouillon,
-crumbled
6 c  Cubed day-old rye bread
1/4 c  Finely chopped parsley
1/4 c  Boiling water
Salt and pepper to taste
Seasoned coating for chicken

1. Wash capon and pat dry with paper toweling and set aside. 2. Melt butter
or margarine in a deep, 2-quart, heat-resistant, non-metallic casserole in
e Oven 30 seconds. 3. Add onion and celery and heat, uncovered, 4
minutes in Microwave Oven or until vegetables are tender. 4. Stir salt,
pepper, caraway seeds and chicken broth mix into vegetable mixture. Add rye
bread cubes and parsley; toss until well combined. 5. Moisten bread mixture
with the 1/2 cup boiling water. 6. Rub inside cavity of capon with salt and
pepper to taste. Stuff capon lightly with stuffing mixture. Close body
cavity with wooden skewers or sew with string. Sprinkle capon with seasoned
coating for chicken as bottle instructions direct. 7. Place capon,
breast-side-up in a shallow, heat-resistant, non- metallic baking dish. Use
an inverted saucer as a rack to keep capon out of pan drippings. 8. Heat,
loosely covered with a paper towel, in the Microwave Oven 40 minutes or
until a meat thermometer inserted in the thickest part of the bird (not
touching any bones) registers 160F. DO NOT PLACE THERMOMETER IN MICROWAVE
OVEN. Wrap in aluminum foil and allow to stand 15 minutes before carving.
If it is necessary to reheat capon, DO NOT PLACE ALIMINUM FOIL IN MICROWAVE
OVEN.