Dubrovnik Renaissance Time Roasted Capon - cooking recipe

Ingredients

2000 g capons
10 g lard
15 g salt
15 g black peppercorns (roughly grounded)
15 g capers
1 (5 g) cinnamon sticks
5 g fresh rosemary
15 g sausage (homemade smoked sausage for cooking)
15 g pancetta (smoked, one schnitzel of pancetta)
1 (10 g) oranges
1 cup orange juice (natural from fresh orange)
3 tablespoons honey (best ( sage honey)
40 g sausage (homemade sausage for BBQ)

Preparation

Season capon with salt and pepper. Put smoked sausage for cooking inside the capon. Also put pancetta schnitzel, rosemary and cinnamon stick inside.
Wash orange and pierce on several spots with fork. Close the capon back hole with the orange.
Grease the baking pot with lard and put capon to bake on 200\u00b0C for about 110 minutes (1kg=1 hour, usually).
Before end remove the capon from the oven, pour orange juice over capon and spread honey over to cover skin.
Place BBQ sausages around capon and put back into oven and bake for 15 to 20 minutes (to finish the sausages). Serve.