Recipe - Bacon-Rosemary Roasted Capon

One fourth pound Bacon; cut or sliced up , cut up
2 tablespoon Olive oil
2 Cloves garlic
1 tablespoon Fresh rosemary leaves
One half teaspoon Ground black pepper
1 8 pound capon or roasting
chicken
2 Bay leaves
1 Sprig fresh rosemary
1 Sprig fresh thyme
3 cup 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 2 One half 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 brownedon 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 recipeludigest by "Nesb2@aol.com" Nesb2@aol.com on Mar 24,
1998