Article
Capon, Whole
Details
https://www.dartagnan.com/capon-whole/product/FCAPO002-1.html
Total Price
Starting at $79.99
Variations
-
Type/Size
Availability:
Product Actions
Description
Capon is an appealing alternative to turkey at the holidays. 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. These methods produce a large, succulent bird with exceptional flavor and tenderness, a large breast and white meat that is delicately laced with fat.
*Servings based on 1.25 pounds per person.
Details
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 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
- For Thanksgiving orders delivered on Nov. 16, 17, or 20, fresh birds will have a use or freeze by date of Nov. 26, 2018
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.
Cooking & Serving
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.
