I happened upon a Capon in the grocery store (Krogers) the other day and
after reading exactly what it was on the Internet decided that I needed to
try it. I've read some recipes on-line and have a general idea on how I want
to cook it but was wondering if anybody here has had any experience with
this bird that they would be willing to share?
Thanks - Kody

"M. JL Esq." > wrote in message
...
> Kody wrote:
>
>> I happened upon a Capon in the grocery store (Krogers) the other day and
>> after reading exactly what it was on the Internet decided that I needed
>> to try it. I've read some recipes on-line and have a general idea on how
>> I want to cook it but was wondering if anybody here has had any
>> experience with this bird that they would be willing to share?
>> Thanks - Kody
> Essentially its just a big chicken, cook as such. Technically its a
> neutered rooster but still tastes like chicken
> --
> JL
That's a bit disappointing, most of what I read indicated that it tasted
better and different than a chicken...

Kody wrote:

> I happened upon a Capon in the grocery store (Krogers) the other day and
> after reading exactly what it was on the Internet decided that I needed to
> try it. I've read some recipes on-line and have a general idea on how I want
> to cook it but was wondering if anybody here has had any experience with
> this bird that they would be willing to share?
> Thanks - Kody
>
>
Essentially its just a big chicken, cook as such. Technically its a
neutered rooster but still tastes like chicken
--
JL

"M. JL Esq." > wrote in message
...
> Kody wrote:
>
>> I happened upon a Capon in the grocery store (Krogers) the other day and
>> after reading exactly what it was on the Internet decided that I needed
>> to try it. I've read some recipes on-line and have a general idea on how
>> I want to cook it but was wondering if anybody here has had any
>> experience with this bird that they would be willing to share?
>> Thanks - Kody
> Essentially its just a big chicken, cook as such. Technically its a
> neutered rooster but still tastes like chicken
> --
> JL

it tastes like chicken because it is one.

How many eggs does a rooster lay in a week?

On 2011-11-15, Kody > wrote:

> this bird that they would be willing to share?

My ex-girlfriend preferred a capon to a turkey on thanksgiving. She
would prepare it like a turkey. Considering how domestic fowl are
raised in this country, I doubt you'll discern much difference in
taste/texture. The only thing I noticed was capons are much more
expensive.

nb

On Nov 15, 8:45*am, "Pico Rico" > wrote:
> "M. JL Esq." > wrote in ...
>
> > Kody wrote:
>
> >> I happened upon a Capon in the grocery store (Krogers) the other day and
> >> after reading exactly what it was on the Internet decided that I needed
> >> to try it. I've read some recipes on-line and have a general idea on how
> >> I want to cook it but was wondering if anybody here has had any
> >> experience with this bird that they would be willing to share?
> >> Thanks - Kody
> > Essentially its just a big chicken, cook as such. *Technically its a
> > neutered rooster but still tastes like chicken
> > --
> > JL
>
> it tastes like chicken because it is one.
>
> How many eggs does a rooster lay in a week?

Andy would know the answer to that.

On Nov 15, 11:43*am, "Kody" > wrote:
> "M. JL Esq." > wrote in ...> Kody wrote:
>
> >> I happened upon a Capon in the grocery store (Krogers) the other day and
> >> after reading exactly what it was on the Internet decided that I needed
> >> to try it. I've read some recipes on-line and have a general idea on how
> >> I want to cook it but was wondering if anybody here has had any
> >> experience with this bird that they would be willing to share?
> >> Thanks - Kody
> > Essentially its just a big chicken, cook as such. *Technically its a
> > neutered rooster but still tastes like chicken
> > --
> > JL
>
> That's a bit disappointing, most of what I read indicated that it tasted
> better and different than a chicken...

I've not had capon for years/decades, so maybe the flavour has changed
due to feed, or whatever. But I always liked capon better than
chicken. We had them once in a while on Sundays, roast capon.
Excellent stuff.

Kody wrote:

> "M. JL Esq." > wrote in message
> ...
>
>>Kody wrote:
>>
>>
>>>I happened upon a Capon in the grocery store (Krogers) the other day and
>>>after reading exactly what it was on the Internet decided that I needed
>>>to try it. I've read some recipes on-line and have a general idea on how
>>>I want to cook it but was wondering if anybody here has had any
>>>experience with this bird that they would be willing to share?
>>>Thanks - Kody
>>
>>Essentially its just a big chicken, cook as such. Technically its a
>>neutered rooster but still tastes like chicken
>>--
>>JL
>
> That's a bit disappointing, most of what I read indicated that it tasted
> better and different than a chicken...
>
>

Possibly slightly more 'chickeny' not going to the extreme of a game
hen, essentially a chicken taste but slightly more so.

I used to purchase them, 6 - 10 pounders, because they provided enough
meat for 2 people for several days. I dislike cooking a small 1 - 3
pound chicken and having it all gone by the end of the meal.

When roasted the capons look more impressive than they taste.
--
JL

On 15/11/2011 11:21 AM, Kody wrote:
> I happened upon a Capon in the grocery store (Krogers) the other day and
> after reading exactly what it was on the Internet decided that I needed to
> try it. I've read some recipes on-line and have a general idea on how I want
> to cook it but was wondering if anybody here has had any experience with
> this bird that they would be willing to share?
> Thanks - Kody
>
>

You're lucky to find one. I love capon. Last Easter I asked for one at
the meat counter of a local grocery store. The guy behind the counter,
who I will not call a butcher, had never heard of capon. I have had many
capons in the past and every one of them was delicious.

A capon is a castrated rooster. It tastes like chicken, but IMO,
better. It tends to be nice and tender. For some reason, there seems to
be a lot more meat per pound in a capon than in a chicken, so even if it
costs a bit more per pound, it works out to a good deal.

Roast it as you would a chicken.

"Kody" > wrote in message
...
>
> "M. JL Esq." > wrote in message
> ...
>> Kody wrote:
>>
>>> I happened upon a Capon in the grocery store (Krogers) the other day and
>>> after reading exactly what it was on the Internet decided that I needed
>>> to try it. I've read some recipes on-line and have a general idea on how
>>> I want to cook it but was wondering if anybody here has had any
>>> experience with this bird that they would be willing to share?
>>> Thanks - Kody
>> Essentially its just a big chicken, cook as such. Technically its a
>> neutered rooster but still tastes like chicken
>> --
>> JL
> That's a bit disappointing, most of what I read indicated that it tasted
> better and different than a chicken...
>
My experience with capon is that it's different than supermarket chickens,
which are bred for unnatural growth in the breasts and thighs. A capon
gains its size because it's neutered and leads a nice, lazy life. To me,
it's like the difference between good beef and cow meat.

I cook capons at 350F to get in a few extra bastings. If you don't cook
your stuffing in the bird, at least stuff it with some old bread and a few
chunks of onion. When a probe in the fat part of the thigh reads 160F, take
it out, cover with foil, and let it sit about 15 minutes to finish cooking
and the juices to settle out.

Keith

Il 15/11/2011 17:21, Kody ha scritto:

> I happened upon a Capon in the grocery store (Krogers) the other day and
> after reading exactly what it was on the Internet decided that I needed to
> try it. I've read some recipes on-line and have a general idea on how I want
> to cook it but was wondering if anybody here has had any experience with
> this bird that they would be willing to share?
> Thanks - Kody

Keep a quarter apart, possibly the wing quarter. Use it to make a rich
broth for capellini or another kind of egg noodles. For the broth just
put the capon quarter in a pot with a celery stalk, a small onion and a
small carrot. Simmer it very slowly and add a bit of salt after 1 1/2
hours. The broth should be ready in 2 1/2 hours, perfect for egg
noodles, while the capon can be skinned and deboned and sliced for a
simple salad: I like to use lettuce, sliced capon, few very thinly
sliced leek, add evo oil and balsamic vinegar, mix it all up and then
add some more vinegar on top. It can be the secondo following the broth
and noodles, which would be the primo.
--
Vilco
And the Family Stone
Shguazza, pesce fess'