Recipe(tried): Roast Capon

Tammy:
Basicly a capon is nothing more than a male chicken (that has been "Fixed") and is a little less than a year old, they are specially raised for their tender flesh and large portions of "white meat". They usually weigh any where from 5 to 8 or more lbs, Capons are extremely popular in France where they originated.

Usually it is to bake or roast. Rub it with butter then sprinkle with salt and pepper and any poultry seasoning you especially like - stuffing if you want it, and bake it much the same as you would a chicken or small turkey, basting occasionally with the juices.

The best temperatures are 400 in a pre-heated oven for the first 30 minutes - wrapped in or covered with aluminum foil.

Remove foil and baste with the pan juices, add a 1/2 cup of water to the pan.

Reduce the heat to 375 , cover with a loose foil tent and continue to bake for about 1/2 hour per lb or until the juices run clear when pierced with a fork.

For all intent and purpose it as nothing more than a BIG pampered tender chicken.

ENJOY! ) SP