Prepare the rosemary oil: In a bowl, stir together oil, garlic, rosemary, and thyme. Set aside.

Preheat oven to 350 degrees Fahrenheit and line a 9×13-inch baking dish with Gefen Parchment Paper.

In a skillet, heat one tablespoon of the rosemary oil and sauté onion and kishka. Stir in the pastrami.

Stuff spoonfuls of the kishka mixture under the skin of the capons and place them in the prepared baking dish.

Sprinkle salt and pepper over the capons. Pour some of the rosemary oil into a separate dish and brush it over the capons. Drizzle with honey.

Bake one hour.