Roast Capon

Ingredients

• 1 (8- to 9-pound) whole capon, giblets removed, at room temperature
• 2 1/2 tablespoons kosher salt, divided
• 2 teaspoons black pepper, divided
• 1/4 cup unsalted butter (2 ounces)
• 2 rosemary sprigs
• 2 thyme sprigs
• 2 cups low-sodium chicken stock or broth, divided
• 2 large garlic heads, halved crosswise
• 3 tablespoons all-purpose flour

Steps

1. Preheat oven to 425°F with rack in lower third position. Pat capon dry inside and out using paper towels. Rub 1/2 tablespoon salt and 1 teaspoon pepper inside capon cavity; place butter, rosemary, and thyme inside cavity. Tie capon legs together with kitchen twine. Season outside of capon with remaining 2 tablespoons salt and 1 teaspoon pepper. Fold wing tips under, and place capon on an oven-safe wire rack in a large roasting pan.
2. Add 1 cup stock to roasting pan; transfer pan to preheated oven, and bake, uncovered, until capon is lightly browned, about 20 minutes. Remove pan from oven; add garlic, cut sides down, to bottom of pan. Reduce oven temperature to 350°F, and continue roasting capon until an instant-read thermometer inserted into inner thigh registers 190°F, about 1 hour and 40 minutes.
3. Lift capon from roasting pan, tilting capon to allow cavity juices to run into pan. Place capon on a carving board, and cover loosely with aluminum foil. Let rest at least 30 minutes or up to 1 hour before carving.
4. Remove garlic halves from pan; set aside. Strain pan juices through a fine wire-mesh strainer into a medium bowl. Skim fat from surface, reserving 1 tablespoon fat in a small bowl; discard remaining fat. Whisk flour into reserved fat to make a paste.
5. Bring remaining 1 cup stock to a boil in a medium saucepan over medium-high. Stir in reserved pan juices, and squeeze in softened garlic cloves; bring to a simmer over medium. Using an immersion blender, process garlic mixture until sauce is slightly thickened, about 1 minute. Whisk in flour paste until smooth, and bring to a boil. Reduce heat to medium-low, and simmer, whisking occasionally, until no floury taste remains and gravy thickens, about 5 minutes. Carve capon, and serve, passing gravy at the table.