Распечатать
E-mail
Add a photoПорций: 12
Ингредиенты
- 1/4 lb Bacon, sliced, cut up
- 2 Tbsp. Extra virgin olive oil
- 2 x Cloves garlic
- 1 Tbsp. Fresh rosemary leaves
- 1/2 tsp Grnd black pepper
- 1 x 8 lb. capon or possibly roasting chicken
- 2 x Bay leaves
- 1 sprg fresh rosemary
- 1 sprg fresh thyme
- 3 c. Chicken broth Fresh bay leafs, thyme sprgs & rosemary sp, optional
Инструкции
- In food processor fitted with chopping blade, process bacon, oil, garlic, rosemary leaves, and pepper till a thick paste forms.
- Heat oven to 475 F. 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 possibly with string, tie together.
- Roast capon 25 min or possibly till golden. Loosely cover capon with aluminum foi. Reduce oven temperature to 350 F and roast capon 2 1/2 to 3 hrs longer or possibly till meat thermometer inserted into inner thigh registers 180 F.
- 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 min or possibly till sauce is reduced by half. Pour into sauceboat.
- To serve, garnish capo with bay leaves and herb sprigs, if you like. Serve sauce on the side.
- NOTES : A bacon and herb puree keeps the capon moist and gives it a smoky flavor.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 289g | |
| Recipe makes 12 servings | |
| Calories 580 | |
| Calories from Fat 395 | 68% |
| Total Fat 43.82g | 55% |
| Saturated Fat 12.57g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 170mg | 57% |
| Sodium 271mg | 11% |
| Potassium 548mg | 16% |
| Total Carbs 0.89g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.0g | 0% |
| Protein 42.63g | 68% |
