Thanksgiving dinner on Saturday

This year... no turkey but Capon (or Chapon).
Larger chicken than normal, but more tender and juicier than a turkey.
Roasted this bad boy (9 pounder) for 2 hours in my convection oven. I did my usual : butter, salt, garlic and herbs under the skin of the bird.
rubbed the cavity with salt and threw in some cloves of garlic as well. Shook some paprika and black pepper on top of the trussed bird and in the oven it went.
The carcasse is being used for broth today. With some mirepoix and root vegetables, it should be a good base for some chicken noodle soup.