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Ingredients
- 1/4 lb bacon, sliced, minced
- 2 Tbsp. extra virgin olive oil
- 2 x cloves garlic
- 1 Tbsp. fresh rosemary
- 1/2 tsp grnd black pepper
- 8 lb capon, or possibly roasting chicken
- 2 x bay leaves
- 1 sprg fresh rosemary
- 1 x spring fresh thyme
- 3 c. chicken broth fresh bay leaves, optional fresh thyme sprigs, optional fresh rosemary sprigs, optional
Directions
- In food processor fitted with chopping blade, process bacon, oil, garlic, rosemary and pepper till a thick paste forms. Heat oven to 475F. In shallow open roasting pan place capon breast side up on wire rack. With pastry brush spread bacon paste over entire surface of capon. Place bay leaves and rosemary and thyme springs in cavity of capon.
- Tuck wing tips under shoulder joints. Push drumsticks under band of skin, if present, or possibly, with string, tie together. Roast capon 25 min or possibly till golden. Loosely cover capon with aluminum foil. Reduce oven temperature to 350F and roast capon 2.5-3 hrs longer or possibly till meat thermometer inserted into inner thigh registers 180F. Transfer capon to large serving platter. To make sauce, remove wire rack and all fat from drippings in roasting pan. Pour in chicken broth and heat to boiling over high heat. With wooden spoon, scrape bottom of pan to loosen browned-on bits. Reduce heat to medium and cook 20-30 min or possibly till sauce is reduced by half. Pour into sauceboat.
- To serve garnish capon with bay leaves and herb sprigs, if you like. Serve sauce on the side. Country Living January 1998, page 105.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 579g | |
| Recipe makes 6 servings | |
| Calories 1159 | |
| Calories from Fat 790 | 68% |
| Total Fat 87.64g | 110% |
| Saturated Fat 25.13g | 101% |
| Trans Fat 0.0g | |
| Cholesterol 339mg | 113% |
| Sodium 541mg | 23% |
| Potassium 1095mg | 31% |
| Total Carbs 1.7g | 0% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.01g | 0% |
| Protein 85.24g | 136% |
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