One good recipe for capon is Tyler Florence’s golden oven-roasted capon. To make this recipe, first preheat the oven to 450 degrees. Remove the neck and giblets from 1 whole 8-pound capon chicken, and pat it dry with paper towels on the inside and outside. Season it well with salt and freshly ground black pepper both inside and out.
In a bowl, combine 1/4 pound of softened unsalted butter, 2 tablespoons of lemon juice and 1/4 cup of your choice of chopped fresh herbs, such as savory, thyme and tarragon. Coat the outside of the chicken with the butter mixture. Stuff the bird with 2 halved lemons, 1 halved onion, 4 smashed cloves of garlic and more fresh whole herbs of your choice. Secure the legs with kitchen twine.
Bake the chicken breast-down on a rack over a roasting pan with 2 cups of water. After 20 minutes, remove the chicken, and close the oven to retain the heat. Flip the bird, and baste it with the pan drippings. Reduce the oven heat to 375 degrees, and place the chicken back in the oven. Cook it until the internal temperature of the thigh reads between 165 and 170 degrees Fahrenheit, about two hours. Allow the chicken to rest for 15 minutes before carving.
To prepare the gravy, allow the pan drippings to set, and then skim any fat off the surface. Heat the pan drippings over medium high heat, and deglaze the pan with 1/4 cup of sherry. Season it with salt and pepper to taste, and serve it with the capon.