Roast Capon (Chicken) With Rice Stuffing

Wash, drain and dry capon with paper toweling. Sprinkle body and neck cavities with salt.

Prepare stuffing: Melt butter or margarine in large skillet. Add celery and onions. Cook over low heat until vegetables are tender, stirring often. Fold in rice, grape halves, sherry and salt, if needed.

Fill cavities of capon loosely with stuffing. Skewer neck skin to back. Return legs and tail to tucked position. Place breast side up on rack in open roasting pan (use no water in pan.) Brush skin with melted butter or margarine. Cover capon loosely with aluminum foil, crimping it to edges of pan.

Place in a slow oven (325 degrees F) for about 40 minutes per pound. Remove foil 45 minutes before end of roasting time. Brush capon with melted butter or margarine and continue roasting until leg joint moves easily.

To serve place capon on a platter and garnish with peach halves, green grape clusters and favorite garnishing greens.