There are few things I love cooking at home more than a roast chicken. But for entertaining (or just feeding a hungry family) I need a bigger bird and that is definitely not a turkey (see Calvin Trillin, chapter 1, verses 7 through 10). With enough sides a handsome capon will serve 6 hungry people. The only hard part is finding a fresh one. But a frozen capon is fine as long as you have two or three days for it to defrost in the refrigerator. This recipe is easily adaptable to a large “roasting” chicken, say for example an air-chilled one from Whole Foods. The idea behind air-chilled is that you are not paying for an extra 10% mass in water. <br />As long as you are paying attention this couldn’t be easier. <br />

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