Remove wing tips (save for stock) and cut out wish bone. Preheat the oven to 500 degrees. Remove giblet package (save all but liver for stock pot). Pat the capon dry. Remove fat from tail and neck of chicken. Stuff cavity with herbs and garlic cloves. Season skin with salt and immediately set roaster in pan and set in oven.
After 15 minutes, remove the pan from the oven (making sure to close oven door), give bird a shake so it does not stick to bottom of pan and return to oven for 30 minutes. Meanwhile, scrub potatoes clean, leave skin on and cut, lengthwise into quarters so you have long potato wedges. Remove bird from oven again (making sure to close oven door) and scatter however many potatoes will fit on bottom of pan; set those which don't fit in an iron skillet with 1/8th inch of water on the bottom of skillet.
Return bird and potatoes to oven and roast for an hour more. Remove bird from oven and transfer to carving board; let rest for 20 minutes. Strain out juices and discard fat. Return juices to roasting pan. Scoop herbs and garlic out of bird cavity and add to roasting pan. Reduce juices by half. Season with salt and pepper. With slotted spoon, remove herbs and garlic. Right before serving whisk in butter and parsley.
Slice legs and breast and transfer to platter. Surround pieces of poultry by roasted potatoes. Serve gravy separately; serve also with salad on the same plate. After dinner, remove all skin and fat from what remains of bird. Remove flesh from the bones and store, tightly wrapped in plastic, in the refrigerator. Keep bones for a quick stock.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	893.97 Kcal (3743 kJ)
Calories from fat	519.45 Kcal
		% Daily Value*
Total Fat	57.72g	89%
Cholesterol	266.26mg	89%
Sodium	1383.13mg	58%
Potassium	572.54mg	12%
Total Carbs	22.46g	7%
Sugars	2.08g	8%
Dietary Fiber	1.54g	6%
Protein	62.76g	126%
Vitamin C	24.2mg	40%
Iron	92mg	511%
Calcium	30.8mg	3%

Amount Per 100 g
Calories	148 Kcal (620 kJ)
Calories from fat	85.99 Kcal
		% Daily Value*
Total Fat	9.55g	89%
Cholesterol	44.08mg	89%
Sodium	228.97mg	58%
Potassium	94.78mg	12%
Total Carbs	3.72g	7%
Sugars	0.34g	8%
Dietary Fiber	0.25g	6%
Protein	10.39g	126%
Vitamin C	4mg	40%
Iron	15.2mg	511%
Calcium	5.1mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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