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and body cavities loosely with bread mixture. Skewer neck skin to back. Return legs and tail to tucked position. Place capon, breast side up, on rack in open roasting pan. (Don’t add water to pan.) Brush skin with melted butter or margarine. Cover capon loosely with aluminum foil, crimping it to edges of pan. Foil should not touch capon. Cook in 325degree oven 3 to 3 3/4 hours. Remove foil 45 minutes before end of roasting time. Brush capon with melted butter or margarine and continue roasting until leg joint moves easily.
To serve, place capon on platter and garnish with orange slices and watercress. Makes 6 to 8 servings.
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