Aunt Hortense's Hazelnut Crusted Capon

Instructions

1. Preheat oven to 375°F (190°C).
2. Pat the Capon dry with paper towels. Rub with Olive Oil, Salt, and Black Pepper.
3. In a bowl, combine all Hazelnut Crust ingredients. Mix well.
4. Press the Hazelnut Crust mixture evenly onto the skin of the Capon.
5. Place the Capon in a roasting pan and roast for 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C).
6. While the Capon is roasting, prepare the Pan Sauce. In a saucepan, combine Chicken Broth and Dry Sherry. Bring to a simmer and reduce by half.
7. Remove the Capon from the oven and let rest for 10 minutes. Stir Butter into the Pan Sauce until melted and emulsified.
8. Carve the Capon and serve with the Pan Sauce.