Roast Capon with Lemon and Parsley Stuffing

• 1 (4 lb) (2 kg) oven-ready capon
• 2 oz (

Wipe the bird and remove any giblets from inside. Set aside while preparing the stuffing.

Melt the butter for the stuffing in a saucepan over low heat. Measure the breadcrumbs, lemon rind, and herbs into a basin. Season with salt and pepper. Using a fork, stir in the melted butter and mix to a moist crumbly consistency. Spoon a little into the neck of the capon, and the remainder into t