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Roast Capon With Lemon, Thyme, And Onions

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Epicurious
Related tags
nut free
Nutrition per serving    (USDA % daily values)
CAL
289
FAT
44%
CHOL
16%
SOD
132%

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Ingredients for 8 servings

1 (8- to 9-lb) capon or oven stuffer; preferably not frozen

2 3/4 teaspoons salt

1 3/4 teaspoons black pepper

1 stick (1/2 cup) unsalted butter, softened

1 1/2 tablespoons finely grated fresh lemon zest

4 teaspoons chopped fresh thyme plus 10 sprigs fresh thyme

2 lemons, halved

1/4 cup fresh lemon juice

6 shallots, trimmed, leaving root ends intact, and halved lengthwise

4 medium red onions, trimmed, leaving root ends intact, and cut lengthwise into 1-inch-wide wedges

4 medium yellow onions, trimmed, leaving root ends intact, and cut lengthwise into 1-inch-wide wedges

2 cups chicken stock or reduced-sodium chicken broth

2 tablespoons all-purpose flour

Special equipment: kitchen string; an instant-read thermometer

Garnish: lemon wedges and fresh thyme sprigs

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