Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea 7 to 8 pound capon 1/2 ts Salt
1 ts Dried parsley flakes 1/8 ts Freshly ground pepper
3/4 ts Dried whole thyme Vegetable oil
1/2 ts Rubbed sage

Remove giblets and neck from capon; reserve for other uses. Rinse
capon with cold water; pat dry. Combine herbs and seasonings; rub on
surface and in cavity of capon. Fold neck skin over back; secure
with a wooden pick. Lift wingtips up and over back so they are tucked
under capon securely. Place capon, breast side up, in a shallow
roasting pan; cover, and refrigerate overnight.
Brush capon with oil. Insert meat thermometer in breast or meaty
part of thigh, making sure it does not touch bone. Bake at 325
degrees for 2-1/2 hours or until meat thermometer registers 185
degrees. Baste capon frequently with pan drippings. If capon gets too
brown, cover lightly with aluminum foil. Capon is done when legs
move easily.
Transfer capon to serving platter; reserve pan drippings for gravy.
Let capon stand 20 minutes before serving.

_Company's Coming!_ Southern Living/Southern Heritage Oxmoor House,
1983 ISBN 0-8487-0603-X Typos by Jeff Pruett
Submitted By JEFF PRUETT On 09-30-95

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