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1
Remove wing tips (save for stock) and cut out wish bone.
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2
Preheat the oven to 500 degrees.
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3
Remove giblet package (save all but liver for stock pot).
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4
Pat the capon dry.
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5
Remove fat from tail and neck of chicken.
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6
Stuff cavity with herbs and garlic cloves.
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7
Season skin with salt and immediately set roaster in pan and set in oven.
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8
After 15 minutes, remove the pan from the oven (making sure to close oven door), give bird a shake so it does not stick to bottom of pan and return to oven for 30 minutes.
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9
Meanwhile, scrub potatoes clean, leave skin on and cut, lengthwise into quarters so you have long potato wedges.
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10
Remove bird from oven again (making sure to close oven door) and scatter however many potatoes will fit on bottom of pan; set those which don't fit in an iron skillet with 1/8th inch of water on the bottom of skillet.
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11
Return bird and potatoes to oven and roast for an hour more.
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12
Remove bird from oven and transfer to carving board; let rest for 20 minutes.
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13
Strain out juices and discard fat.
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14
Return juices to roasting pan.
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15
Scoop herbs and garlic out of bird cavity and add to roasting pan.
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16
Reduce juices by half.
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17
Season with salt and pepper.
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18
With slotted spoon, remove herbs and garlic.
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19
Right before serving whisk in butter and parsley.
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20
Slice legs and breast and transfer to platter.
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21
Surround pieces of poultry by roasted potatoes.
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22
Serve gravy separately; serve also with salad on the same plate.
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23
After dinner, remove all skin and fat from what remains of bird.
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24
Remove flesh from the bones and store, tightly wrapped in plastic, in the refrigerator.
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25
Keep bones for a quick stock.
