Bacon-rosemary Roasted Capon

Our enemies are demonic, but the warfare against them isn’t waged by commanding them, mapping their physical location, invoking magic words to subdue them, claiming authority over them, or any of the other common tactics some people usually refer to as “spiritual warfare.” We are not fighting demons in a face-to-face confrontation, or by spirit-to-spirit conversation, or with voice-to-voice communication. We attack them by tearing down their fortresses of lies… What, precisely, are our weapons? The only power that will destroy such things is the power of truth…“the sword of the Spirit, which is the word of God” (Eph. 6:17).

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats		Country, January 199, Living (	12	Servings

INGREDIENTS

1/4	lb	Bacon, sliced cut up
2	T	Olive oil
2		Cloves garlic
1	T	Fresh rosemary leaves
1/2	t	Ground black pepper
1		8 pound capon or roasting
		chicken
2		Bay leaves
1		Sprig fresh rosemary
1		Sprig fresh thyme
3	c	Chicken broth
		Fresh bay leafs, thyme sprgs
		& rosemary sp optional

INSTRUCTIONS

In food processor fitted with chopping blade, process bacon, oil,
garlic, rosemary leaves, and pepper until a thick paste forms.  Heat
oven to 475Â°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 350Â°F and roast
capon 2 1/2  to 3 hours longer or until meat thermometer inserted into
inner thigh  registers 180Â°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 browned-on
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
recipelu-digest by "Nesb2@aol.com" <Nesb2@aol.com> on Mar  24, 1998

A Message from our Provider:

“Awesome: you don’t know the meaning of the word until you meet Jesus”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 128 Calories From Fat: 70 Total Fat: 7.8g Cholesterol: 40.5mg Sodium: 282.1mg Potassium: 191.4mg Carbohydrates: <1g Fiber: <1g Sugar: <1g Protein: 13g