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Categories:Viewed: 61 - Published at: 9 years ago
Ingredients
- 1 (6-pound) capon
- 4 cloves garlic, crushed
- 1 onion, coarsely chopped
- 3 bay leaves
- 1 tablespoon each of dried thyme, rosemary, and sage
- 3 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- Several sprigs of fresh thyme, rosemary and sage
- 1 1/2 cups chicken broth
- Butcher's twine
Method
- Preheat the oven to 425 degrees and place a heavy roasting pan to preheat in the oven.
- Season the capon cavity with salt and pepper.
- Put the crushed garlic, chopped onion and dry herbs inside the cavity.
- Using the twine, tie the legs closed.
- Rub the entire outside of the capon with an even coat of the olive oil.
- Pick the herbs from their stems, coarsely chop them, and sprinkle them evenly on the chicken.
- Place the chicken into the pre-heated roasting pan and roast at 425 degrees for 45 minutes.
- Reduce the temperature to 350 degrees and continue to roast for an additiional 1 1/2 hours, or until a meat thermometer registers 165 degrees and the juices run clear when the thigh is pierced.
- Allow to rest on a platter for 15 to 20 minutes before carving.
- While the chicken is resting, place the roasting pan on top of the stove, remove any chicken fat with a spoon, and, over medium heat, deglaze the pan drippings with the chicken broth.
- Use a spoon to scrape up all the crusty bits (that's where the most concentrated flavor is) and bring to a boil.
- Remove from the heat and strain the liquid into a gravy boat to pass at the table.
