Capon, Whole
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*Servings based on 1.25 pounds per person.
- Humanely raised on small family farms
- Surgically, not chemically, caponized
- Free-ranged, with natural light
- All-vegetarian grain and corn diet, pure spring water
- No hormones, no growth stimulants
- Raised to 12-14 weeks of age
- Hand processed to assure quality
- Farm-to-table audit trail
- Sold in an uncooked state
- Product of USA
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Cooking Methods: Roast, Poach, Barbecue, Smoke
Cooking Tips: Capons require longer cooking times than typical chickens because of their larger size. A 7-pound capon will yield 6 to 8 single servings. If you make stuffing, allow 1/2 cup per serving. Be careful not to over stuff the bird. Cook any excess stuffing in a separate baking dish. When roasting, put the bird into the oven legs first to position the dark meat towards the back, the hottest part of the oven. Rest a capon for 20-30 minutes before carving.
To bring you Old World quality and tradition, we work with a group of small farms in South Dakota to provide us with our capons. Offering a complete farm-to-table audit trail, these farmers focus on best animal welfare practices. Humanely raised in free-range conditions with full access to open fields, our capons are allowed to grow at a natural rate, with no growth stimulants ever used.
A capon is a male chicken that is gelded (that is, castrated) at a young age, and allowed to grow until it reaches between 6 and 12 pounds. Our farmers use traditional surgical methods, rather than the chemical caponization more common in modern farming. The nutritionist-developed corn and grain diet is free of protein supplements, and added poultry or fish by-products; it includes constant access to fresh spring water.
