They are castrated roosters ... slaughtered at 8 months or less. 5 to 8 lbs.. usualy very tender. roast or butter roast
wambly is right on the money. They are also fattened to increase flavor. Prepare as you would chicken
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
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.
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
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
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.