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Ingredients
- 1 whole sweet onion
- Celery
- Carrots
- Lemon
- 1 sprig rosemary
- 1 spring tarragon and tyme
Preparation
Step 1
Rinse very well and remove the insides.
On bottom of a roast pan, cut onion 1/4 thick slices, celery and carrots.
Capon: Pierce a lemon, and stick in bird with herbs.
Season the capon with salt and pepper. Turn back over and tie wings back behind bird with butcher string.
Whole stick of butter, melted and baste
425 oven for 1 1/2 hour.
180 degrees for breast
190 degrees for leg , then it's done.