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November 1998 Issue
The Season Begins!
by Royce Smith
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Bishop Jewel's Herb Roasted Capon

  • 1 6 to 8 pound capon
  • 1/4 cup salt
  • 1 teaspoon parsley flakes
  • 3/4 teaspoon thyme leaves
  • 1/2 teaspoon rubbed sage
  • 1/8 teaspoon cracked pepper
  • Salad oil
Prepare capon by removing giblets and neck from inside the bird. Rinse the bird with running cold water and drain well. Mix salt and next four ingredients and rub over outside and inside of the body cavity. Cover and refrigerate at least 12 hours or overnight.

Brush skin with oil, roast uncovered in 325 degree oven for 3 to 4 hours, basting frequently.

  • Yields: 8 servings
  • Preparation time: 17 hours
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