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Sweet Capon
from the kitchen of Sharmagne Leland-St. John

1 4 to 6 pound capon
1 pound pitted dates
4 tabelspoons medium hot mustar, divided
2 tablespoons rich chicken broth
1 teaspoon fresh basil minces.1/4 taspoon salt

Preheat oven to 325 degrees. Combine the dates,
3 tablespoons of the mustard, broth, basil and
salt. Stuff the capon with this mixture. Brush
the outside of the bird with the remaining mustard.
Bake the capon in a covered roasting pan for 1 1/4
to 1 1/2 hours or until tender. Remove cover for
the last 10 minute, to allow the skin to crisp.


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