Yield: 12 Servings
|¼ pounds||Bacon; sliced, cut up|
|2 tablespoons||Olive oil|
|1 tablespoon||Fresh rosemary leaves|
|½ teaspoon||Ground black pepper|
|1||8 pound capon or roasting chicken|
|1||Sprig fresh rosemary|
|1||Sprig fresh thyme|
|3 cups||Chicken broth|
|Fresh bay leafs; thyme sprgs & rosemary sp, optional|
In food processor fitted with chopping blade, process bacon, oil, garlic, rosemary leaves, and pepper until a thick paste forms.
Heat oven to 475°F. In shallow, open roasting pan, place capon, breast side up, on wire rack. With pastry bushs, spread bacon paste over entire surface of capon. Place bay leaves and rosemary and thyme sprigs in cavity of capon. Tuck wing tip under shoulder joints. Push drumsticks under band of skin, if present, or with string, tie together.
Roast capon 25 minutes or until golden brown. Loosely cover capon with aluminum foi. Reduce oven temperature to 350°F and roast capon 2½ to 3 hours longer or until meat thermometer inserted into inner thigh registers 180°F.
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 to 30 minutes or until sauce is reduced by half. Pour into sauceboat.
To serve, garnish capo with bay leaves and herb sprigs, if desired. Serve sauce on the side.
NOTES : A bacon and herb puree keeps the capon moist and gives it a smoky flavor.
Recipe by: Country Living (January 1998) Posted to recipelu-digest by "Nesb2@..." <Nesb2@...> on Mar 24, 1998