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INGREDIENTS

1 Sprig fresh rosemary
1 Sprig fresh thyme
2 tb olive oil
1 tb Fresh rosemary leaves
1/4 lb Bacon ; sliced, cut up
sprigs Fresh bay leafs ; thyme
2 Garlic
3 c Chicken broth
8 pound capon ; or roasting
2 Bay Leaves
1/2 ts Black Pepper ; ground

Servings

INSTRUCTIONS

In food processor fitted with chopping blade, process bacon, oil, garlic, rosemary leaves, 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 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 350F and roast capon 2 1/2 to 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 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" on Mar 24, 1998

NOTES

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Bacon-Rosemary Roasted Capon

1 Sprig  fresh rosemary 
1 Sprig  fresh thyme 
2 tb olive oil 
1 tb Fresh rosemary leaves 
1/4 lb Bacon sliced, cut up
 sprigs Fresh bay leafs thyme
2  Garlic 
3 c Chicken broth 
8 pound   capon or roasting
2  Bay Leaves 
1/2 ts Black Pepper ground

In food processor fitted with chopping blade, process bacon, oil, garlic,  rosemary leaves, 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 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 350F and roast capon 2 1/2 to 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 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

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Nutrition

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Serving Size: 1 Serving (68g)
Recipe Makes: 12

Calories: 53
Calories from Fat: 44 (83%)

Amt Per Serving		% DV

	Total Fat 4.9g	7 %
	Saturated Fat 1.5g	7 %
	Monounsaturated Fat 2.3g
	Polyunsanturated Fat 0.5g
Cholesterol 6.3mg		2 %
Sodium 310.2mg		11 %
Potassium 44.8mg		1 %
Total Carbohydrate 0.9g		0 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 0.7g
Protein 1.5g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 53

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