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File:Chapon DSC09884.jpg


A capon is a castrated cockerel (rooster).

Caponisation produces a bird prized for its tenderness, and takes the stringiness out of a cockerel's meat.

The Romans are credited with inventing the capon. The Lex Faunia of 162 BCE forbade fattening hens as a way of conserving grain. In order to get around this the Romans castrated roosters, which resulted in a doubling of size.[1]

European Gastronomic texts of the past dealt largely with capons, as the ordinary chicken of the farmyard was regarded as peasant fare, "popular malice crediting monks with a weakness for capons."[2]

Sears Roebuck provides instructions for homesteaders prepared to do the surgery themselves: [1]

ReferencesEdit

  1. Maguelonne Toussaint-Samat, (Anthea Bell, translator) The History of Food, Ch. 11 "The History of Poultry", revised ed. 2009, p. 305.
  2. Toussant-Samat 2009:309.
ca:Capó

de:Kapaun es:Capón fr:Chapon gl:Capón it:Cappone lb:Chapon nl:Kapoen pl:Kapłon ru:Каплун scn:Capuni fi:Syöttökukko sv:Kapun zh-yue:𠜎鷄 zh:閹雞

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