Roast capon with vegetable chips

Ingredients

• Capon: 1
• Rosemary: 2 sprigs
• Sage: 10 leaves
• Garlic: 2 cloves
• Salt: 18g. coarse
• Peppercorns: 5. black
• Meat stock: 480ml
• Butter: 120g (alternatively lard)
• Potatoes: 4
• Carrots: 2
• Cauliflower: 2
• Artichokes: 2

Instructions

1. 1

   You will need a large oven dish for this recipe. Heat a ventilated oven to 180°C.

2. 2

   Mince garlic,rosemary and sage with a few peppercorns and some coarse salt. Massage the capon inside and out with the mix and grease it with the butter or lard.

3. 3

   Wash the vegetables,cut them into wedges and arrange them around the capon.

4. 4

   Roast in the oven,turning occasionally and adding broth; halfway through the cooking time,cover with a lid or aluminium foil. Try sticking a fork into the meat,and if it goes in easily,it is cooked.

5. 5

   Cook it under the grill for about 10 minutes before taking it out of the oven so that it will be nice and crisp.

6. 6

   The vegetables will be ready earlier,after about 40 minutes; check them with a fork,and if they are done,remove them and keep them hot until serving time.