2 yellow onions, peeled
1 capon
4 cloves garlic, peeled
Salt & pepper to taste
4 carrots, peeled & thickly sliced
1 c. chicken stock

Preheat oven to 350 degrees. Cut one onion horizontally. Rub capon all over with cut sides of onion and place onion halves inside cavity of bird after removing giblets. Gently separate skin from breast and stuff garlic under the skin. Season bird with salt and pepper. Place on rack in roasting pan. Slice remaining onions and carrots. Pour 1 cup of water over vegetables and roast about 2 hours and 20 minutes. Remove capon to a platter and rest for 15 minutes.