Capon Roasted with Apricot and Walnut Stuffing

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Wadley Estate in Allen, Texas in 1990.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 5 pound capon
 * 1 teaspoon salt
 * 2 teaspoons freshly ground black pepper
 * 6 tablespoons butter
 * 2 medium onions finely chopped
 * 3 cups fresh white bread crumbs
 * grated rind and juice of one orange
 * 4 ounces dried apricots finely chopped
 * ½ cup walnuts finely chopped
 * 1 tablespoon finely chopped fresh rosemary
 * 1 teaspoon salt
 * 1 teaspoon freshly ground black pepper

Directions

 * 1) Preheat oven to 375°F.
 * 2) Remove any large pieces of fat from bird and reserve.
 * 3) Melt butter in a pan and gently fry the onions for 5 minutes.
 * 4) Remove from heat and tip into a mixing bowl.
 * 5) Add onions, crumbs, rind, juice, apricots, walnuts, rosemary, salt and pepper then mix well.
 * 6) Divide stuffing between the neck end and cavity of the bird.
 * 7) Place bird in a roasting tin then season with salt and pepper and lay the reserved pieces of chicken fat on the breast.
 * 8) Roast until crisp and golden brown basting frequently during cooking.