If a male chicken is castrated, it’s called a capon. Its big, tender meat and rich flavor make it very If you’ve never cooked capon before, you’re in for a treat! Here are the steps you need to follow to make a juicy, moist capon chicken.
What is a Capon?
Capons are male chickens that are castrated when they are very young. This makes them much bigger than a normal rooster. Because there aren’t any male hormones, the meat is more tender and plump, especially in the breast. When they are fully grown, capons can weigh 8 to 10 pounds, while a normal rooster weighs only 5 pounds.
Caponization is controversial, but it has been done since the time of the Romans. When done right by an experienced farmer, it doesn’t hurt the chicks much. The result is a calm bird that grows slowly but has very tasty meat.
Benefits of Capon Chicken
- Much larger size than a regular chicken, providing more meat
- Very moist, juicy, and tender meat
- Richer taste compared to chicken due to higher fat content
- Milder flavor than a mature rooster
The abundant, moist breast meat of a capon makes it a perfect candidate for roasting whole The legs have more time to develop on a capon, so they are meatier than on a typical chicken
How to Choose a Capon
When purchasing a capon look for
- Size of 8-14 pounds
- Pale pink skin
- Plump, rounded breast
- Lots of fat around cavity and thighs
- Unblemished skin, no bruising
You can get better capons from specialty poultry farms, butcher shops, or online meat sellers. Choose capons that say “all-natural” on the label. This means that they were surgically caponized and not given any hormones.
Thawing a Capon
Due to their large size, capons need ample time to thaw before cooking. Keep the bird wrapped and place it on a tray in the refrigerator. Allow 24 hours of thawing time per 5 pounds. A 10-pound capon would require 2 days to thaw.
Monitor the thawing, draining off any juices so they don’t spread bacteria. The cavity can be rinsed once thawed. Pat the skin completely dry before cooking.
How to Cook a Capon – Step-by-Step
Follow these simple steps for oven roasted capon perfection:
1. Prep the Capon
- Remove neck and giblets from cavity, reserve for gravy if desired.
- Rinse capon under cold water and pat very dry, inside and out.
- Truss legs and wings tightly against body with kitchen string. Tuck wing tips under.
- Liberally season all over with salt and pepper. Rub skin with olive oil or butter.
2. Stuff the Cavity
- Quarter 1 lemon and 1 onion, stuff in cavity along with fresh herbs.
- The lemon acids help tenderize meat, herbs add flavor.
- Cover neck cavity with fatty skin, secure with toothpicks.
3. Roast Uncovered
- Place on a roasting rack in a pan, breast up. Add 1 cup water to the bottom.
- Roast at 450°F for 20 minutes to brown skin.
- Reduce heat to 350°F and continue roasting, about 15 minutes per pound.
4. Baste and Test for Doneness
- After 1 hour, baste bird with pan juices using a bulb baster.
- Insert instant-read thermometer into thickest part of thigh, it should read 165°F when done.
- If browning too quickly, loosely tent with foil.
5. Rest and Carve
- Transfer capon to a cutting board, tent with foil. Let rest 15 minutes before carving.
- Carve by slicing vertically down along breast to remove halves.
- Then separate leg quarters, slice breast and leg meat.
The total roasting time will be around 2 1/2 to 3 hours for a 10 to 14 pound capon. The resting time allows juices to be reabsorbed for maximum moistness.
Capon Gravy and Side Dishes
Make a flavorful gravy while the bird rests by simmering the neck, giblets, and drippings with chicken broth and seasonings. Serve alongside classic roast chicken sides like stuffing, roasted veggies, or mashed potatoes.
Capon Cooking Tips
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Trussing the legs and wings tightly helps ensure even, delicate cooking.
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A heavy enameled cast iron or stainless roasting pan works best, providing even heat.
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Roasting uncovered allows the fat to render and skin get crispy.
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Basting with pan juices redistributes moisture for a tender interior.
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Use a meat thermometer for perfect doneness, avoid overcooking.
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Letting rest before carving maximizes juiciness once you slice into it.
Alternatives to Capon Chicken
While capons provide amazing flavor and texture, regular chickens can also be roasted beautifully:
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Roasting chicken – A 4-6 pound broiler-fryer chicken roasted using the same method. Whole cut up chickens also work well.
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Cornish game hens – Individual 1-2 pound birds, stuffed and roasted.
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Turkey – A smaller 10-12 pound turkey roasted just like a capon.
Any of these birds can be roasted using the high heat method above for deliciously crispy skin and moist meat when sliced.
Frequently Asked Questions About Capons
What does a capon taste like?
Capons have a rich, tender, and juicy flavor similar to chicken but more robust and nuanced, with a slightly sweeter taste due to its fat content.
Why are capons so expensive?
Capon chickens take much longer to raise than typical broilers, up to 4-5 months. The specialized caponization process and slower growth results in higher costs to farmers.
Is capon better than turkey?
Capon and turkey both have merits. Capon is more tender and succulent, while turkey has a slightly fuller flavor. Capons can also be easier to cook than an enormous turkey.
Can I buy a capon at the grocery store?
Occasionally capons are available fresh during the holidays at specialty butcher shops or grocers. However, online mail-order from high quality purveyors can ensure availability.
How should I prepare a capon?
Roasting it whole uncovered is the best way to prepare a capon. The high heat crisps the skin beautifully and lets moisture escape from the cavity. Stuffing the cavity adds extra flavor.
The Rewarding Flavor of Capon Chicken
Cooking a capon takes more time and effort than a typical chicken, but it’s well worth it for the spectacularly juicy, rich meat. The ample breast meat makes capons the perfect entrée for holidays and dinner parties. With a savory stuffed cavity and crispy seasoned skin, oven roasted capon can be a real showstopper!
