Capon Roasted with Apricot and Walnut Stuffing

Remove the capon from refrigeration and pat it dry inside and out with paper towels. Let it sit at room temperature for 30 minutes to ensure even cooking.

Preheat the oven to 375°F (190°C).

Melt 4 tablespoons of butter in a large skillet over medium heat. Add the finely chopped onions and cook until softened and translucent, about 5 minutes.

Combine the fresh white bread crumbs, grated orange rind, orange juice, dried apricots, walnuts, and fresh rosemary in a large bowl. Add the cooked onions and butter from the skillet, then season with salt and freshly ground black pepper to taste. Mix until the stuffing is evenly moistened.

Loosely fill the cavity of the capon with the apricot and walnut stuffing, leaving some space for the stuffing to expand during cooking. Tie the legs together with kitchen twine and tuck the wing tips under.

Rub the exterior of the capon with the remaining 2 tablespoons of butter and season with salt and freshly ground black pepper.

Place the capon breast-side up on a roasting pan and roast in the preheated oven for about 90 minutes, or until the internal temperature reaches 165°F (74°C) when measured in the thickest part of the thigh.

Remove the roasted capon from the oven and let it rest for 10 minutes before carving. This allows the juices to redistribute throughout the meat for better flavor and texture.

Carve the capon and serve with the apricot and walnut stuffing.