Add 1 cup stock to roasting pan; transfer pan to preheated oven, and bake, uncovered, until capon is lightly browned, about 20 minutes. Remove pan from oven; add garlic, cut sides down, to bottom ...

1. Preheat the oven to 400° F. 2. Put the mushrooms in a saucepan with the vermouth and stock and bring to a boil, then cover, reduce the heat to low, and boil gently for 5 minutes. Set aside. 3.

Stuff capon if you wish; otherwise, bake stuffing separately. Place capon on a rack in a roasting pan. Roast for 15 minutes per pound or until juices are clear.

Roast uncovered 20 minutes to brown the skin, then reduce the oven temperature to 350 degrees. Remove the capon from the oven, cover the skillet tightly with a tent of foil, ...