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1
In food processor fitted with chopping blade, process bacon, oil, garlic, rosemary leaves, and pepper till a thick paste forms.
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2
Heat oven to 475 F. In shallow, open roasting pan, place capon, breast side up, on wire rack.
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3
With pastry bushs, spread bacon paste over entire surface of capon.
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4
Place bay leaves and rosemary and thyme sprigs in cavity of capon.
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5
Tuck wing tip under shoulder joints.
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6
Push drumsticks under band of skin, if present, or possibly with string, tie together.
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7
Roast capon 25 min or possibly till golden.
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8
Loosely cover capon with aluminum foi.
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9
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.
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10
Transfer capon to large serving platter.
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11
To make sauce, remove wire rack and all fat from drippings in roasting pan.
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12
Pour in chicken broth and heat to boiling over high heat.
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13
With wooden spoon, scrape bottom of pan to loosen browned-on bits.
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14
Reduce heat to medium and cook 20 to 30 min or possibly till sauce is reduced by half.
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15
Pour into sauceboat.
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16
To serve, garnish capo with bay leaves and herb sprigs, if you like.
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17
Serve sauce on the side.
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18
NOTES : A bacon and herb puree keeps the capon moist and gives it a smoky flavor.
