Roast Capon in a pot

Get the capon prepared (gut, truss, wishbone removed).
If possible, keep the liver and leave it inside the capon.

Salt and pepper inside and outside the poultry.
Peel and detail the carrots in small pieces.
Peel and detail the onion into small pieces.
Rinse the bouquet garni.
Detail the bacon into lardons.

Preheat the oven to 210 °C (410 °F).
In a large and fairly high cocotte dish with a lid, place the capon on one side with the oil and put it in the oven for 15 minutes without a lid for now.

Then, flip it 15 min on the other side.

Then straighten the capon on the back and add the onion, carrots, bacon and bouquet garni.
Close with the lid and cook for 1 h 30 min to 2 h at 180 °C (360 °F).
(From time to time, baste the poultry with the juice).

Take out the capon and untruss it.
Maintain it warm. (for example, covered with a not too tight aluminum foil, or craft paper).
Degrease the cooking liquid of the cocotte as much as possible with a spoon.
Add the liver to it and blend it (with a mixer).
Add 4 cl of cognac, if you want.
Filter the sauce through a fine sieve pushing with a spoon to extract as much juice/flavor as you can.

Boil the sauce in a saucepan and reduce until it becomes creamy.
Season to taste (salt / pepper).

Cut the capon, starting with removing the legs and fillets.
Cut the thighs into pieces.
Cut slices into the supreme, in the direction of the meat thread.

Serve on warm plates, mixing (supreme and thighs), and serve the sauce separately.

Capon can only be done in winter since short days/long nights help the fattening. 4 cl of Cognac added to the sauce will nicely boost it.
For the last cooking phase, don't overcook (don't get a dry meat).
A basting bulb prevents fingers to be burned…