Herb Roasted Capon
|Parsley flakes||1 Teaspoon|
|Thyme leaves||3⁄4 Teaspoon|
|Rubbed sage||1⁄2 Teaspoon|
|Cracked pepper||1⁄8 Teaspoon|
|Capon||6 Pound (Fresh/Frozen Thawed)|
1. In small bowl, mix first 5 ingredients.
2. Remove giblets and neck from capon; refrigerate to use in soup another day. Rinse capon with running cold water and drain well. With hands, rub salt mixture over outside and in body cavity of capon. Place capon in large bowl; cover and refrigerate at least 12 hours or overnight.
3. About 3 1/2 hours before serving, fold neck skin under capon and fasten to back with skewers. With capon breast side up, lift wings
toward neck, then fold them under back of capon so they stay in place. Depending on brand of capon, tie legs and tail together, push drum sticks under band of skin, or use stuffing clamp.
4. Place capon, breast side up, on rack in open roasting pan. Brush skin with salad oil. Insert meat thermometer into thickest part of thigh, next to body, being careful that pointed end does not touch bone. Roast capon in 325°F. oven about 2 1/2 hours. Start checking for done-ness during last 30 minutes of roasting.
5. When capon turns golden, cover loosely with a tent of foil. Remove foil during last 20 minutes of roasting time and brush capon generously with pan drippings for attractive sheen.
6. Capon is done when thermometer reaches 180° to 185°F. and thickest part of drumstick feels soft when pressed with fingers (protected by paper towels). Place capon on warm platter; let stand 20 minutes for easier carving.