6 to 7 lb. capon
Salt & pepper
Wash capon inside and out; pat dry. Season inside and out with a sprinkle of salt and pepper.
Make the stuffing by mixing the breadcrumbs, parsley and sage together in a bowl. Fry the bacon and onions, add to the breadcrumb mix and stir in egg.
Stuff the body cavity completely with sausage stuffing. Using a large sharp needle, sew neck and tail openings closed and place capon on rack in a shallow roasting pan.
Sprinkle capon with ground cinnamon and nutmeg and roast for 3 hours at 325°F. Baste occasionally with pan drippings.
Arrange lemon slices on top of the chicken 20 minutes before end of cooking time
Serves 6 to 8.
For the stuffing
1 bunch parsley, chopped
1bunch sage, chopped
3 oz unsmoked Bacon, diced
1 onion, finely diced
1 tbsp olive oil