INGREDIENTS

INSTRUCTIONS

105    
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
Recipe by: Alan Tardi and Karen Bussen, Follonico, NYC.  Posted to
MC-Recipe Digest V1 #970 by Peg Baldassari  <Baldassari@compuserve.com>
on Dec 22, 1997

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Nutrition (calculated from recipe ingredients)
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Calories: 141
Calories From Fat: 113
Total Fat: 12.6g
Cholesterol: 12mg
Sodium: 488.7mg
Potassium: 164.9mg
Carbohydrates: 1.9g
Fiber: <1g
Sugar: <1g
Protein: 4.9g