One of our clients mentioned capons to me, and I was fascinated by what I learned. Hailing from La Mans in France, these castrated, male chickens are incredibly tender chickens. Their succulent texture comes from their unique upbringing, which causes the chickens to retain fat. Capons can weigh up to fifteen pounds!

Capons are cooked the same way that one would cook a conventional chicken. However, this über-breed will feed many more people.

Larousse Gastronomique suggests steaming capon breasts in banana leaves or poaching and roasting a whole capon and serving it with pumpkin gratin—sounds like someone’s vying for a spot at Thanksgiving!

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This entry was posted on Tuesday, September 25th, 2007 at 3:00 pm and is filed under Products. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.