Bacon-Rosemary Roasted Capon
| Yield: | 12 Servings |
| Categories: |
| 1/4 | lb | Bacon; sliced, cut up |
| 2 | tb | Olive oil |
| 2 | Cloves garlic | |
| 1 | tb | Fresh rosemary leaves |
| 1/2 | ts | Ground black pepper |
| 1 | 8 pound capon or roasting chicken | |
| 2 | Bay leaves | |
| 1 | Sprig fresh rosemary | |
| 1 | Sprig fresh thyme | |
| 3 | c | Chicken broth |
| Fresh bay leafs; thyme sprgs & rosemary sp, optional |
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