A Capon

 

People have been eating chicken for a long time at least since 4000 BC in Asia but the history of the capon is a little murkier. It appears that the Romans were the first to castrate a young male chicken and then fatten it when a decree was established during a drought prohibiting hen fattening as a waste of scarce food. Wise breeders avoided the letter of the law by castrating roosters and fattening them for sale instead. The term "capon" is derived from the Latin word "capo," which means "cut." Capons were extremely popular with the clergy and kings throughout the Middle Ages and were therefore promoted across Europe, where capon was stuffed, roasted, stewed, and baked into pies. Capons are now popular in France and Italy.

 

The capon is a male chicken that is castrated or gelded at a young age and then given a high-fat diet of milk or porridge. Capons are full-breasted with soft, juicy, tasty meat that is perfectly suited to roasting. They are larger than a chicken, a little smaller than a turkey, but more flavorful than either. These are less gamey and also have a higher fat content than an entire rooster. For its size, the capon is an excellent choice for a dinner party or a modest Thanksgiving celebration in place of turkey.