I made this last night for a dinner party for 6. It was delicious and a big hit.
Bacon and Rosemary Roasted Capon
Servings: 6 Servings with leftovers
* 1/4 lb Bacon; sliced, chopped
* 1 tbsp Fresh rosemary
* 2 Cloves garlic
* 2 tbsp Olive oil
*Freshly ground black pepper to taste
* 8 lb Capon; or roasting chicken
* 1 Sprig fresh rosemary * 1 Sprig fresh thyme * 2 Bay leaves * Fresh bay leaves; optional * Fresh thyme sprigs; optional * Fresh rosemary sprigs; optional * 3 cups Chicken broth (I used Campbell's Real Stock.)
In food processor fitted with chopping blade, process bacon, oil, garlic, 1 tbsp rosemary and pepper until a thick paste forms.
Preheat the 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 sprigs 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 sauce boat. To serve garnish capon with bay leaves and herb sprigs, if desired. Serve sauce on the side.