Wendy Posted December 24, 2006 Share Posted December 24, 2006 I have bought my first Chapon. Im serving it with the usual turkey. Mum reckons its a rooster and will be as tough as old boots (her mother, grandmother, great grandmother kept chooks). Any last minute suggestions as to how to cook it, and, how does it taste?My relatives are all eating BBQ prawns at the beach this xmas day!Merry Xmas !! Link to comment Share on other sites More sharing options...
Dick Smith Posted December 24, 2006 Share Posted December 24, 2006 Coq au vin?If it's an older rooster then it won't roast well. Link to comment Share on other sites More sharing options...
Cassis Posted December 24, 2006 Share Posted December 24, 2006 No, no, no! Mum's wrong, assuming the bird is correctly labelled. A chapon is a capon - a young castrated male chuck. Should be under 8 months old and tender as anything. Cook as you would a chicken. Link to comment Share on other sites More sharing options...
Dick Smith Posted December 24, 2006 Share Posted December 24, 2006 So what does it look like? Link to comment Share on other sites More sharing options...
Chris Head Posted December 24, 2006 Share Posted December 24, 2006 They're huge! I couldn't believe the price of them in the supermarkets. Nice slow roast and the meat should fall off the bone, try and slide some butter under the breast skin. Link to comment Share on other sites More sharing options...
BJSLIV Posted December 24, 2006 Share Posted December 24, 2006 It looks like a chicken but is the size of a small turkey. Link to comment Share on other sites More sharing options...
Cassis Posted December 24, 2006 Share Posted December 24, 2006 Or a dwarf ostrich. Link to comment Share on other sites More sharing options...
cooperlola Posted December 24, 2006 Share Posted December 24, 2006 Yup, a cockerel who had no fun - being a chapon is a eunuch experience! Just cooked mine and eaten (some) of it. Tender as you like. Link to comment Share on other sites More sharing options...
PossumGirl Posted December 24, 2006 Share Posted December 24, 2006 I just updated my Food Blog with the story of MY capon experience! I used the recipe for Roast Chicken with 2 Lemons and it was divine. The only thing that I did different was to put a dry rub on it a few hours in advance. Doing that gets the flavor of the salt and spices into the flesh and also helps to break down and tenderize the meat. I found that a 3 kg capon cooked in much less time than I expected. It took 90 minutes and was perfect.PG Link to comment Share on other sites More sharing options...
WJT Posted December 29, 2006 Share Posted December 29, 2006 You fellas out there may be interested in reading the below thread on the TF forum about Chapon, particularly Susie's post third one down [:-))].http://www.totalfrance.com/france/forum/viewtopic.php?t=21594 Link to comment Share on other sites More sharing options...
Christine Animal Posted December 29, 2006 Share Posted December 29, 2006 We have often bought a Chapon for Christmas and it has always been delicious. However, this year I bought one (without the head) and similar to the poster in your link WJT, the breast was fine, but the rest was dark and not very nice meat, it didn't seem like a real Chapon, not very big either. So, have some of us been buying "faux Chapons"? They say to be sure it is a coq, buy one with the head on to see the crest.http://www.linternaute.com/femmes/cuisine/magazine/saisons/produits/chapon.shtmlI always thought it was a quality bird who had been fed well and was able to run about outside. After seeing the castration and the way they are confined in the dark at the end, I've been put right off !http://www.onevoice-ear.org/campagnes/elevage_industriel/chapon.html Link to comment Share on other sites More sharing options...
WJT Posted December 29, 2006 Share Posted December 29, 2006 I agree it is a terrible thing Christine but putting the cruelty issue aside, apparently because of the hormones in the Chapon some men are growing breasts! [:-))] Link to comment Share on other sites More sharing options...
Christine Animal Posted December 29, 2006 Share Posted December 29, 2006 Yes, but that wouldn't worry me too much ! [:D] [:P] [:D] Link to comment Share on other sites More sharing options...
The Riff-Raff Element Posted December 29, 2006 Share Posted December 29, 2006 Hormonal "castration" has been unlawful in Europe for many years. Ithink it might still be practiced in the US where the issue ofhormonally enriched meat is not the cause for concern it is here, butotherwise it has been abandoned in the West.Surgical castration is still allowed in some places, though not in theUK - at least not for commercial sales. Remember that the testicles ona chicken are internal (about where the kidneys are on a human) so thisis quite an invasive proceedure. One reason to buy the Label Rouge orsimilar product, assuming animal wealfare is an issue for you, is thatthe operation is carried out with particular care to avoid infection orundue discomforture. I am told that many less expensive capons areimported from Asia where the wealfare standards and quality controlsare not so great. As always, knowing provenence is all important. Link to comment Share on other sites More sharing options...
WJT Posted December 29, 2006 Share Posted December 29, 2006 Jon, Thank you for the information but no thanks, it is just not worth the risk, I find it pretty disgusting [+o(]. Christine, the side effects may not worry you too much but it has certainly put my husband off. No castrated birds for him, again, in his words not worth the risk [:D]. Link to comment Share on other sites More sharing options...
Christine Animal Posted December 29, 2006 Share Posted December 29, 2006 I was wondering what Wen thought of hers. [:D] Link to comment Share on other sites More sharing options...
Christine Animal Posted December 29, 2006 Share Posted December 29, 2006 Jean-Pierre was talking to a local lady today who does chapons and poulardes.She says they do not shut them in at the end, but the last three weeks they are fed blé (that's wheat isn't it) and milk. They are sold with the heads on.Even if it's more expensive, it's probably better to buy locally where you know more what you are purchasing. Link to comment Share on other sites More sharing options...
Iceni Posted December 30, 2006 Share Posted December 30, 2006 I went off capons in the 1960s when my farmer father grew them. Injected hormone pellet into the neck and hoped that it had all been absorbed long before the bird arrived on the table. In modern parlance I suppose it would be called a trans-sexual.Johnnot Link to comment Share on other sites More sharing options...
cooperlola Posted December 30, 2006 Share Posted December 30, 2006 Is this true here, Iceni? I got the impression that my free-range corn fed chapon was a completely different beast from the bloated, tasteless, battery raised versions you picked up in the UK. Certainly tasted better. Link to comment Share on other sites More sharing options...
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