Italian New Year's - Bacon-Rosemary Roasted Capon

Recipe Ingredients

1/4 lb	113g / 4oz	Bacon - sliced, chopped
2 tablespoons	30ml	Olive oil
2		Garlic
1 tablespoon	15ml	Fresh rosemary
1/2 teaspoon	2.5ml	Ground black pepper
8 lbs	3632g / 128oz	Capon - or roasting chicken
2		Bay leaves
1 section		Fresh rosemary
1		Spring fresh thyme
3 cups	711ml	Chicken broth
		Fresh bay leaves - optional
		Fresh thyme sprigs - optional
		Fresh rosemary sprigs - optional

Recipe Instructions

In food processor fitted with chopping blade, process bacon, oil, garlic, rosemary and pepper until 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, with string, tie together. Roast capon 25 minutes or until golden brown. Loosely cover capon with aluminum foil. Reduce oven temperature to 350F and roast capon 2.5-3 hours longer or until 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 minutes or until sauce is reduced by half. Pour into sauceboat.

To serve garnish capon with bay leaves and herb sprigs, if desired. Serve sauce on the side. Country Living January 1998, page 105.

Source:
Alan Tardi and Karen Bussen, Follonico, NYC.

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