Oven roasted capon
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | 7 to 8 pound capon |
| 1 | teaspoon | Dried parsley flakes |
| ¾ | teaspoon | Dried whole thyme |
| ½ | teaspoon | Rubbed sage |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Freshly ground pepper |
| Vegetable oil | ||
Directions
Remove giblets and neck from capon; reserve for other uses. Rinse capon with cold water; pat dry. Combine herbs and seasonings; rub on surface and in cavity of capon. Fold neck skin over back; secure with a wooden pick. Lift wingtips up and over back so they are tucked under capon securely. Place capon, breast side up, in a shallow roasting pan; cover, and refrigerate overnight.
Brush capon with oil. Insert meat thermometer in breast or meaty part of thigh, making sure it does not touch bone. Bake at 325 degrees for 2-½ hours or until meat thermometer registers 185 degrees. Baste capon frequently with pan drippings. If capon gets too brown, cover lightly with aluminum foil. Capon is done when legs move easily.
Transfer capon to serving platter; reserve pan drippings for gravy.
Let capon stand 20 minutes before serving.
_Company's Coming!_ Southern Living/Southern Heritage Oxmoor House, 1983 ISBN 0-8487-0603-X Typos by Jeff Pruett Submitted By JEFF PRUETT On 09-30-95