*1 fresh capon (about 9 to 11 pounds)
1 pound pearl onions
2 teaspoons salt, or to taste
1/4 teaspoon freshly ground pepper
3/4 cup matzoh meal
3 1/2 tablespoons unsalted margarine
2 cups dry white wine (Alcohol-less white wine may be substituted)
15 sprigs fresh thyme (about 1 bunch)
5 cups homemade or low-sodium canned chicken stock, skimmed of fat

1. Cut breasts, thighs, drumsticks, and wing drumsticks of capon into 3-inch pieces and trim away as much excess fat as possible (or have a butcher do this for you when buying the capon). Reserve backbone and wing tips to make stock, if desired. Peel pearl onions.
2. Preheat oven to 325 degrees. Season capon pieces with 1 1/2 teaspoons salt and 1/8 teaspoon pepper. Season matzoh meal with remaining salt and pepper and dredge the capon pieces in matzoh meal, tapping off any excess.
3. Melt 2 tablespoons margarine in a large, wide, heavy casserole over medium-high heat. Arrange as many capon pieces as will fit in a single layer. Cook about 10-15 minutes, turning to brown all sides, adding remaining margarine as needed. As pieces brown, transfrer them to a platter and add more pieces. When all pieces have been browned, pour off the accumulated fat. Add wine to the casserole, scrape up browned bits from the bottom with a wooden spoon, and boil for about 1 minute. Add the capon pieces and onions and scatter the top with thyme sprigs. Add stock, bring to a boil, and cover. Place casserole in oven and cook until tender, about 1 hour.
4. Remove casserole from oven. Lift out capon pieces and onions with a slotted spoon, transfer them to a large bowl, and set casserole aside to let liquid cool. Remove and discard thyme sprigs. When cool, cover casserole and the bowl with capon pieces and refrigerate them overnight.
5. To serve, remove casserole from refrigerator and scrape off solidified fat. Place over medium-high heat and cook until liquid has reduced by about a quarter, skimming foam from the surface as necessary, about 20 minutes. Lower heat to medium low; return capon and onions to casserole and cook, covered, about 15 minutes. Remove cover, raise heat to medium high, and cook until sauce has thickened and capon is heated through, about 15 minutes.

   Yield: serves 10.

   *A capon is a large bird bred to have more white meat; it may have to be special ordered from your butcher. Two five-to-seven pound roasting chickens can be substituted.