[Sca-cooks] Re: Sca-cooks digest, Vol 1 #1797 - Capons

[Marcus Loidolt]

   7. Re: Re: capons (Elaine Koogler)
The butcher was telling you RIGHT!!! Modern roasting
birds are often capons which have been chemically
sterilized(rather than surgically done) They put on
the same weight and all that the traditional birds do,
just not as intensive a labor!

 As to the question of infection, chicken skin is
remarkable elastic, the the skin completely covers the
wound and usally heals within a fortnight, if kept in
a clean dry house the bird is fine! Granted it takes
some practice to caponize your own birds, but as your
planning on eating them anyway, if you botch a job,
death will come instantaneously by severing the
jugular.

Meister Johann, poultry laurel of the Midrealm!
 I'm teaching a slaughtering class at Mayfaire in
CilColumn and perhaps at Swine and Roses if they'll
let me!!
 Could teach a class on Caponizing?!


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