Roast Capon

Name: Roast Capon
Ingredients: 1 (8 -10 lb) fresh capons; kosher salt, to taste; fresh ground black pepper, to taste; 2 lemons, quartered; 12 sprigs fresh thyme; 4 tablespoons unsalted butter or 4 tablespoons unsalted margarine, melted; 2 yellow onions, sliced; 2 lbs carrots, cut diagonally into 2-inch chunks

8 ingredients

1 steps

Ingredients

1 (8 -10 lb) fresh capons
kosher salt, to taste
fresh ground black pepper, to taste
2 lemons, quartered
12 sprigs fresh thyme
4 tablespoons unsalted butter or 4 tablespoons unsalted margarine, melted
2 yellow onions, sliced
2 lbs carrots, cut diagonally into 2-inch chunks

Directions

1

["Sprinkle the bird liberally with salt, wrap it well and refrigerate until you are ready to roast it.", "Preheat oven 425\u00b0F.", "Place the capon, breast side up, in a large (13\"x16\""x3\"") roasting pan and pat the outside dry with paper towels.""