Vincent Price Friday Chicken - cooking recipe

Ingredients

1 (7 lb) capons or (7 lb) chicken
1 small onion, grated (about 1/3 to 1/2 cup)
5 slices white bread, crusts removed
1/2 cup water
1/2 cup finely chopped parsley
4 eggs, lightly beaten
2 teaspoons salt, divided
1/2 teaspoon fresh ground black pepper, divided
1 teaspoon thyme or 1 teaspoon crumbed sage
1/2 cup butter, softened

Preparation

Preheat oven to 375\u00b0F.
Take the capon or chicken and loosen the skin by sliding your hand under the skin around the thighs and breast meat, tearing the connective tissue from the upper layer.
Finely grate the onion using a box grater or food processor- make sure you don't lose the liquid from the onion; set aside.
Cut the crusts from the bread; discard crusts (or reserve for some other dish).
Sprinkle the bread with the water and let it sit for 3 minutes; squeeze the excess water from the slices, and crumble or roughly chop into pieces.
To make the stuffing, thoroughly combine the moistened bread with the parsley, eggs, 1 teaspoon salt, 1/4 teaspoon pepper, thyme or sage, and grated onion (together with the onion juice).
Insert the stuffing between the loosened skin and meat of the capon: over the breast and into the thighs.
Take a shallow roasting pan with a rack and place the capon breast-up on the rack.
Rub the capon with the softened butter, then sprinkle with the remaining 1 teaspoon salt and 1/4 teaspoon pepper.
Roast at 375\u00b0 for 45 minutes, basting frequently with the pan juices.
Reduce the temperature to 350\u00b0 and roast for an additional 1 hour, basting every 20 minutes, then carefully turn the capon over onto the breast and cook for another 15 minutes to brown the meat on the back.
Remove from oven and let chicken rest for 5 minutes then carve and serve hot, or also is good cold the next day.
Source: \"A Treasury of Great Recipes\" posted by Michael in Phoenix at Gail's Recipe Swap.