A capon chicken is a unique breed of chicken that is becoming less common in modern chicken farming. But capons were once thought of as a fancy food, and people still love them for their rich flavor. This article tells you everything you need to know about capon chickens, including what they are, how they taste, where to buy them, and how to cook them.
What is a Capon?
A capon is a male chicken (rooster) that has been castrated at a young age, usually around 2-4 months old. Castration prevents the rooster from producing male sex hormones like testosterone that would cause it to develop the physical characteristics and aggressive tendencies of a mature rooster.
Without testosterone, the capon’s body changes to look more like a hen’s, with fuller breasts, fleshier thighs, and more fat. Capon meat is also more tender, juicy, and flavorful than regular chicken meat because it doesn’t have any male hormones.
Brief History of Capons
Capons have been raised since ancient Rome, when there was a drought and it was illegal to fatten hens because it wasted valuable grains. Smart Roman farmers figured out they could still fatten chickens by castrating young roosters and raising them as capons.
European nobles and clergy loved capons as a dish in the Middle Ages. Because these birds were more expensive and took more work to raise, serving capon showed wealth and status. Capon that had been roasted was the main dish at fancy Christmas feasts and other special meals until the early 1900s.
Why Choose Capon Over Chicken?
Compared to regular chicken, capon is valued for its:
- Larger size – Capons grow bigger than roosters or hens
- Increased fat – Keeps the white meat juicy and moist
- Rich taste – The flavor is more intense and complex
- Tender texture – Lack of hormones makes the meat tender
The flavor of capon is often described as being closer to a high-end steak or veal rather than regular chicken. The taste is savory, almost sweet, without any gaminess.
Where to Buy Capon
In the U.S. capons can be difficult to find outside of specialty poultry shops or high-end grocery stores. Online mail order suppliers are another option.
Capons are more readily available in Europe, especially around the holidays In Italy and France, roasted capon is still considered a Christmas tradition. Some Chinatown markets may stock capons around Chinese New Year when they are featured in celebratory meals
When buying capon, examine the package date and meat carefully. Because they are not mass-produced, fresh capons may not be consistently stocked.
How to Cook Capon
Capons can weigh 6 to over 12 pounds, so they are ideal for serving a crowd. With their rich taste, a simply roasted capon makes an elegant main course. They pair well with stuffings, glazes, or sauces.
Roasting: Cook at 350°F for 15-17 minutes per pound. Baste with butter or oil during roasting. The capon is done when a meat thermometer inserted in the thickest part of thigh reads 165°F.
Braising: Brown the capon pieces first then braise in broth, wine or other liquids until very tender when pierced with a fork.
Grilling: Capon legs and wings can be grilled like chicken. Cook over medium heat until opaque and cooked through, 15-25 minutes.
Sous Vide: Seal capon in a bag then cook 1-4 hours sous vide at 145°F for juicy, tender meat. Finish by searing.
Storing Capon
Fresh capon can be refrigerated for 2-3 days. For longer storage, freeze for up to 4 months. Capons are best when cooked within 1-2 months of freezing for optimal flavor and texture.
Is Capon Better Than Chicken?
Whether capon tastes better than chicken comes down to personal preference. The rich, tender meat of capon differs from the milder flavor of chicken. Food critics generally praise capon for its luxurious eating quality.
For the adventurous cook or anyone looking to try new and exciting ingredients, seeking out capon can be a rewarding culinary experience. Capons offer a flavor blast from the past, recalling when these birds were reserved only for the most special of occasions.
What Does Capon Taste Like?
A capon is more flavorful than a chicken as well as a turkey, with tender and juicy meat that is void of any gamey taste. It is full-breasted and high in fat, which keeps white meat that might dry out nice and moist while it cooks.
What Is Capon?
Compared to rooster meat, which can be quite gamy, capon meat is tender and flavorful. It is also relatively fatty and has a high proportion of white meat. The absence of sex hormones causes the difference in taste and texture between capon meat and rooster meat. The lack of the hormone also allows more fat to form on the birds muscles making them tender and buttery. Due to the nature of sex hormones, the rooster must be castrated before it reaches the age of maturity, otherwise, the changes in muscle density will have already occurred.
Castration makes the male chickens less aggressive too, which means less fighting among the birds. While roosters typically need to be separated, capons can usually be penned together without fear of feathers flying. They are also less energetic than other poultry, which helps their meat stay tender. Capons are smaller than most roosters because they don’t have testosterone, but they are still bigger than most chickens.
What’s a Capon?
FAQ
Is capon better than chicken?
Yes, capon is generally considered better than regular chicken due to its superior flavor and texture.
Why are capons so expensive?
Capons are more expensive than regular chickens primarily due to the specialized rearing and feeding practices involved in their production.
Do capons still exist?
Capons are produced in France, in several provinces, notably the Gers and Jura regions. They’re only found in Bresse (Chapon de Bresse), where they have their own name to tell them apart from capons from other places.
How can you tell if a chicken is a capon?
A Capon is a male chicken that has has testes removed. The absence of sex hormones causes the difference in taste and texture between capon meat and rooster meat. Compared to rooster meat, which can be quite gamy, capon meat is tender and flavorful. It is also relatively fatty and has a high proportion of white meat.