A capon is a rooster whose reproductive organs have been removed. It is fatter and tastier than a regular chicken and usually weighs between 6 to 8 pounds. Leftovers are invariably succulent. You can substitute a smaller roasting chicken in this recipe. Serve with roasted fingerling potatoes.

1 6- to 8-pound (2.7- to 3.5-kilogram) capon

2 tablespoons butter, softened

1 tablespoon chopped rosemary

Salt and freshly ground pepper

Sauce:

1/2 cup cranberry juice

1 tablespoon balsamic vinegar

3 cups chicken stock

1 tablespoon soy sauce

2 tablespoons cranberry sauce or red currant jelly

Preheat oven to 400 F.

Rub with butter and season with salt, pepper and rosemary. Tie capon with string to help hold its shape and place on a rack over a roasting pan.

Roast for 1 1/2 to 2 hours (depending on size, about 15 minutes to the pound) or until juices run clear. An instant-read thermometer will read 155 F when inserted in the breast, 165 F in the legs. Baste occasionally.

Remove to a carving board and cover with a tea towel. Let sit for 10 minutes while making sauce.

Skim fat from juices from roasting pan and discard. Place pan and remaining juices on the stove top over medium-high heat. Add cranberry juice and vinegar and bring to boil. Reduce to 1 tablespoon. Add stock and soy sauce and reduce by half. Stir in cranberry sauce. If sauce is too thin, thicken with a little cornstarch mixed with water. Carve capon into slices and serve with sauce. Serves 6.