Herb-Roasted Capon
Herb-Roasted Capon is an moderately easy dinner. Made with 1 (6 to 8 lb.) capon, 1 tsp. seasoned salt, 1 tsp. thyme, crushed, 1/4 tsp. rosemary, crushed and 1/4 tsp. rubbed sage, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π Recipe adapted from RecipeNLG-Full
Remove giblets and neck from inside bird.
Rinse bird with running cold water and drain well.
Combine seasoned salt, thyme, rosemary, sage, pepper and garlic powder and rub over outside and into body cavity.
Cover and refrigerate at least 12 hours or overnight.
Brush skin with oil; roast uncovered in 325Β° oven 3 to 4 hours, basting frequently.
Makes 8 servings.
π· Perfect Pairings
Complete your meal with these
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