Instructions: Preheat oven to 350 degrees. Bring chicken stock to boil, add spelt and simmer covered for hour. (Holly notes: I assume this means "approx. 1 hour). Add fruit and chipoltes, simmer 15 minutes. Remove from heat and toss with herbs, bread and seasonings. Stuff capon with mixture while still hot. Roast stuffed bird for 70 minutes. Let sit, then arrange on a serving platter and garish with sliced persimmons.

Yield: 6 servings CHEF DU JOUR JACK MCDAVID SHOW #DJ9179

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