Capons are particularly well suited to roasting. Pancetta is an Italian bacon that is cured rather than smoked, and is usually found in the deli section of the supermarket.
1 ½ ounces Italian pancetta, finely chopped
2 large garlic cloves, peeled
1 tablespoon rosemary leaves
1 teaspoon fennel seed
½ teaspoon freshly ground pepper
2 teaspoons olive oil
1 5-to-6 pound capon, rinsed, patted dry, and trimmed of all visible fat
Preheat the oven to 425 degrees F. Set a roasting rack inside a roasting pan. Combine the pancetta, garlic, rosemary, fennel seed, and pepper in a food processor. With the machine running, drizzle the oil through the feed tube to form a paste. Gently lift the skin from the breast of the capon and push the paste under the skin, spreading to cover the meat. Set the capon, breast-side up, on the rack, tucking the wings under. Roast 15 minutes, then reduce the oven temperature to 350 degrees. Continue to roast until an instant-read thermometer, inserted in the thigh, not touching bone, registers 180 degrees, about one and a half hours longer. Let stand 10 minutes before carving. Remove the skin before eating. Serves eight.
