Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  pound         bacon -- sliced, chopped
   2      tablespoons   olive oil
   2      cloves        garlic
   1      tablespoon    fresh rosemary
     1/2  teaspoon      ground black pepper
   8      pounds        capon -- or roasting chicken
   2                    bay leaves
   1      sprig         fresh rosemary
   1                    spring fresh thyme
   3      cups          chicken broth
                        fresh bay leaves -- optional
                        fresh thyme sprigs -- optional
                        fresh rosemary sprigs -- optional

Preparation:

In food processor fitted with chopping blade, process bacon, oil, garlic, rosemary and pepper until a thick paste forms. Heat oven to 475F. In shallow open roasting pan place capon breast side up on wire rack. With pastry brush spread bacon paste over entire surface of capon. Place bay leaves and rosemary and thyme springs in cavity of capon. Tuck wing tips under shoulder joints. Push drumsticks under band of skin, if present, or, with string, tie together. Roast capon 25 minutes or until golden brown. Loosely cover capon with aluminum foil. Reduce oven temperature to 350F and roast capon 2.5-3 hours longer or until meat thermometer inserted into inner thigh registers 180F. Transfer capon to large serving platter. To make sauce, remove wire rack and all fat from drippings in roasting pan. Pour in chicken broth and heat to boiling over high heat. With wooden spoon, scrape bottom of pan to loosen browned-on bits. Reduce heat to medium and cook 20-30 minutes or until sauce is reduced by half. Pour into sauceboat. To serve garnish capon with bay leaves and herb sprigs, if desired. Serve sauce on the side. Country Living January 1998, page 105.