To prepare, wash, drain and dry capon with paper toweling. Sprinkle body and neck cavities with salt or seasoned salt. Fill neck and body cavities loosely with stuffing. Skewer neck skin to back. Return legs and tail to tucked position or skewer and tie the back cavity together to hold the dressing in. Place breast side up on rack in roasting pan. (Use no water in pan). Brush skin with melted butter or barbecue sauce only if you desire. Cover capon loosely with aluminum foil; crimping it to edges of pan. Place in 325 oven. Cook for about 30 minutes per pound. Remove foil 45 minutes before end of roasting time. Brush capon with melted butter and continue roasting until leg joint moves easily. Garnish and serve. Approx. cooking time for a 6 to 8 lb. capon is 3 to 3 1/2 hrs., allow 30 to 60 minutes more for stuffed bird. (Option: put in cooking bag, don't open until done. It will take significant time off the baking.)

NOTE: Drippings from the roasted capon makes excellent gravy, dressing, or shortening for baking.

Tie string around the wings and legs and body to hold it all together. Sprinkle salt or seasoned salt in the cavity and outside the whole bird. By using seasoned salt, it turns the skin golden brown and is delicious. Put on rotisserie, get a six pack of beer, and turn on a baseball game. Start sipping the beer and enjoying the game. When the beer is gone, and the game almost over, the capons should be about done (3 to 4 hours for a 7 to 8 lb. bird at 250/275 degrees).

Your can put barbeque sauce on the last 20 minutes for a barbeque taste.

Carve the bird and start enjoying a truely delicious capon!

ROAST BAKING/STEWING HEN

These mature fowl are great for soups, stews, and fricasseeing. Be sure to allow at least 1 1/2 hours per pound to prepare these tasty hens. Preheat oven to 350 F. Remove giblets and neck from inside hen. Rinse and drain hen well. Bake until tender or meat thermometer inserted into middle of breast reaches 180 to 185 F.