Roasted Capon with Bacon and Rosemary
Main·Italian/American·Slow

Roasted Capon with Bacon and Rosemary

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Method

  1. 1The Paste: Blitz 1/4 lb bacon, oil, 1 tsp fresh rosemary, 1 tsp fresh thyme, s&p. Brush on the capon. Put thyme, rosmary, bay in the cavity
  2. 2The Roast: Brown in v hot oven 220 for 25mins, then roast at 160°C. for 2.5hours (8lb).
  3. 3The Gravy: Use pan drippings mixed with 1/2 tsp black pepper and stock.