Yesterday, we cooked a 2,5kg capon. We slow cooked it based loosely on
Mimi Sticky Chicken recipe with a few modifications. I increased the
temperature in the first two hours to 300F then turned it down to
slightly below 250F (yet above 225F) for three hours. It came out
perfectly done with the meat very tender.

It was simply washed, stuffed with a whole roughly chopped red onion
mixed with dried organic sage, sealed, then rubbed with more sage on
front and back. The breast was put upwards. It was basted after 2
hours and again after 4 hours.

Being an organic chicken, it had much less fat than a regular bird.

--

"It is easier for a rich man to enter heaven seated
comfortably on the back of a camel, than it is for
a poor man to pass through the eye of a needle."

Supply Side Jesus