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["Preheat the oven to 300 degrees.", "Stuff capon with lemon halves and onion halves. Cut slits in the skin opposite each leg. Poke the leg in the slit under the opposite leg (from the inside out) so that the knuckle holds. Repeat with remaining leg - sort of a self-trussed bird I first learned to do reading Anthony Bourdain's Les Halles cookbook - pages 182-3 - worth buying the book just to read it!", "Place the capon, ankle sides up in a stock pot large enough to hold it. Add the milk, 2 parsnips (cut in chunks), 1 carrot (cut in chunks), 1 celery stalk (cut in chunks), bay leaves, lemon peel, dried mushrooms, peppercorns, lavender and fennel. Add enough water to cover the bird.", "Bring the capon and liquid to a simmer and simmer for 30 minutes.", "In the meantime, using the remaining carrot, parsnips, celery, garlic, rosemary sprigs and sliced onion create a bed for the bird to lay on in a 12"" cast iron skillet.", "When the capon is finished simmering, pull the bird out of the poaching liquid (reserve the liquid - it make a great base for soup using leftover capon), and place the bird on the vegetable rack in the skillet. It is ok for the liquid in the cavity to pour into the skillet. Salt and pepper the bird. Add three cups of poaching liquid and 1 cup wine to bottom of skillet and place capon in pre-heated oven.", "Roast the capon at 300 degrees for 1 hour, turning the pan once. Raise the heat to 350 degrees and continue cooking until an instant read thermometer registers 175 degrees in the thickest part of the capon (one of those automatic thermometers that beep when the correct temperature is reached is useful here given the variables in time) - about 30 to 45 minutes more. Nicely browned, right?", "Remove capon from oven and place on a platter or cutting board. Let rest under tented foil for 15 minutes before slicing. Remove woody stems from rosemary sprigs from the vegetables and roasting liquid. Puree the vegetables and roasting liquid with an immersion blender (or free standing blender). If need be, thin with poaching liquid. Bring the pureed sauce in the skillet to the boil and serve with the sliced capon."]
