Capons?

Discussion in 'Food & Cooking' started by wambly, Oct 24, 2000.

  1. wambly

    wambly

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    They are castrated roosters ...
    slaughtered at 8 months or less.
    5 to 8 lbs..
    usualy very tender.
    roast or butter roast
     
  2. cape chef

    cape chef

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    wambly is right on the money.
    They are also fattened to increase flavor.
    Prepare as you would chicken
     
  3. mudbug

    mudbug

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    How does emasculation affect flavor?
     
  4. mezzaluna

    mezzaluna

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    I think making them fatter makes them more flavorful. I favor a slow roast for capons.
     
  5. mudbug

    mudbug

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    I saw these at the store the other day. I looked it up and understand that they are an emasculated rooster. Are they of a certain age? How do they differ from other poultry? What is the best way to prepare them?

    TIA
     
  6. cape chef

    cape chef

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    I am not sure how castration improves the flavor of the capon,
     
  7. pete

    pete Moderator Staff Member

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    Castration does not directly make them tastier. After they are castrated they grow larger and fatter. Its this fattening that makes them so much tastier.
     
  8. cape chef

    cape chef

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    Good Q MaryeO. I know that capons are male and castrated , But I do not think the same proccess
    goe's into those dreaded Pur^*e oven stuffers
     
  9. cape chef

    cape chef

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    Thats funny. At work once a month we do a renissance dinner. A acting company comes in.KIng Arther, Lancealot and Quienaver (sp) and of course merlin. I would do midevil fare and even have a small role. When Arther was about to behead a guest I would come in with my steel and cleaver and invite everyone to dinner. Arther would throw his sword at my feet and bow!! I wish I got royalties [​IMG]
     
  10. cape chef

    cape chef

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    Here Here to hypocras [​IMG]
     
  11. pete

    pete Moderator Staff Member

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    Another great book about 13th century cooking and eating habits is "Fabulous Feasts". It is mostly a reference book, but has a number of recipes towards the end of the book. My favorite chapter though is the chapter that details food laws that governed the markets in 13th century London.