| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Italian, Chicken and |
6 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Bacon; sliced, chopped |
| 2 |
tb |
Olive oil |
| 2 |
|
Cloves garlic |
| 1 |
tb |
Fresh rosemary |
| 1/2 |
ts |
Ground black pepper |
| 8 |
lb |
Capon; or roasting chicken |
| 2 |
|
Bay leaves |
| 1 |
|
Sprig fresh rosemary |
| 1 |
|
Spring fresh thyme |
| 3 |
c |
Chicken broth |
|
|
Fresh bay leaves; optional |
|
|
Fresh thyme sprigs; optional |
|
|
Fresh rosemary sprigs; optional |
INSTRUCTIONS
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 105.
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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