Capon Roast

Ingredients

• 1 capon
• stuffing (optional)
• water for boiling giblets

Directions

1. Remove feathers quickly while the bird is warm, starting with the breast feathers.

2. Cut off the feet at the joint and the neck at the base.

3. Carefully remove the crop and insides, avoiding the gall bag.

4. Wash the bird thoroughly and skewer the legs to the body if stuffing later.

5. Boil the feet in water for five minutes, then skin them.

6. Prepare the giblets for soup if desired.

7. Stuff the bird just before roasting.