Capon chicken: the super chicken. A capon is a rooster that is gelded at a young age, and raised until it's between 7 and 12 pounds.
Bigger than a hen, with a broad breast, the capon makes the perfect holiday bird. In fact, it's quite common to find roasted capon at the Christmas table in both France and Italy.
We like to eat capon throughout the year, and especially enjoy serving it at dinner parties. Just imagine a big, roasted bird at the center of the table, all crispy, golden skin. And it's not even Thanksgiving.
Just the facts
- 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 antibiotics, no hormones, no growth stimulants
- Raised to 9-12 weeks of age
- Hand processed to assure quality
- Farm-to-table audit trail
- Sold in an uncooked state
- Product of USA
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
Our mission is to find farmers that share our vision of a more humane and sustainable way of rearing livestock. We respect our place in the food chain, and see farmers as true stewards of the land and environment. This is why we build real relationships with our farmers, and work only with those who respect nature and focus on the best animal welfare practices.
To bring you Old World quality and tradition, we work with a group of small farms in Pennsylvania 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 antibiotics or growth stimulants ever used. These methods produce a large, succulent bird with exceptional flavor and tenderness.
A capon is a male chicken that is gelded (that is, castrated) at a young age, and allowed to grow until it reaches between 7 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.
Capons require longer cooking times than typical chickens because of their larger size. Roasting capons at lower temperature helps bring out the flavor, but also adds to the cooking time. Whether poached or stuffed and roasted, capons offer rich taste and lots of tender, white meat to go around the table.