Four Birds (Approx. 6 ½ to 9 ½lb Each)
Capons are male chickens that have been castrated, which leads to their meat developing differently than roosters. Capons are plump birds (offering up to twice as much meat as roosters) that are all white meat that is extra moist & tender with more marbling than conventional chicken. They are traditionally stuffed & roasted whole, but can also be cut into legs, thighs, breasts, and wings for cooking using other methods.
Caponization has long been practiced in different cultures around the world. Though it hasn’t been firmly established where & when the practice originated, records exist dating back to ancient Greece, Rome, and China. Capons were a traditional celebration roasting bird in England, and continue to be prized in France and Italy. In northern Italy they are a traditional part of Christmas dinner.
* No preservatives or artificial ingredients. Minimally processed.
Store capons in your freezer until you want to prepare them, then thaw completely before cooking.
RECIPES & TIPS
Capons are traditionally roasting birds that are stuffed before cooking. However they can also be cut up, using the same method as conventional chickens, in to breasts, legs, thighs & wings (how to cut up a chicken). If you remove the meat off the carcass for cooking separately, freeze the bones for later use in stock (how to make chicken stock).
Capons pair well with flavors traditionally paired with conventional chicken like onions, leeks, shallots, garlic, celery, carrots, a huge variety of herbs (thyme, sage, tarragon, rosemary, basil, bay leaves, lemon thyme, marjoram, oregano and/or parsley), lemon, olives, ginger, paprika/pimenton, cinnamon, tomatoes, wine, and mushrooms.
Recommended Internal Cooking Temperature: The USDA recommends that all poultry be cooked to an internal temperature of 165°F for safety. If the bird is stuffed prior to roasting, ensure the stuffing also reaches 165°F.