Where can i buy a capon

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Description
Can you buy capons?
Can you buy a capon in United States?
How expensive is a capon?
Is a capon better than a chicken?

Grown to maturity for a full, rich flavour, our free-range capons make an easy-to-cook alternative to the traditional turkey, ideal for those looking for a smaller bird.

Capon are castrated cockerels, and are now illegal to produce in Britain. Ours are traditionally raised in the French countryside, and are fed on a natural diet of corn.

Once castratated the bird keeps growing throughout its life, which maximises the flavour and tenderness of the meat.

British Capon on sale at other outlets are either very large chickens or standard cockerels - and this will be reflected in the taste!

Each capon weighs a minimum of 3kg and will feed at least 6 adults comfortably.

Supplied fresh and oven-ready

Capons delivered on 21st December will have a use-by date of 25th December
Capons delivered on 22nd December will have a use-by date of 26th December

Supplied fresh.

Put into a fridge as soon as possible after delivery, and consume within 5 days or before best before date on packaging.

Suitable for home freezing – please freeze on day of delivery and use within 3 months. Defrost fully before cooking.

Remove from the fridge at least 30 minutes before cooking, as it should be at room temperature when it goes in the oven - if stuffing the bird, the stuffing should also be at room temperature.

Calculate the cooking time based on the total weight, if you're stuffing the capon you should weigh once stuffed and use the total weight.

Cover the legs in butter, and if you aren't using stuffing place an orange or halved onion inside the cavity and put butter between the breast meat and skin

Cover in foil and cook in an over pre-heated to 190°C (Gas Mark 5) for 40 minutes per kilo plus an extra 25 minutes.

Remove the foil for the last 30 minutes of cooking.

After cooking, cover and leave to rest for 20 minutes before carving.

Description

A Christmas Cockerel (or capon) is fantastic eating, combining the taste, succulence and texture of a quality free-range chicken with the size of a turkey (approx 5kgs)

As with our turkeys, the cockerels are slow-reared for exceptional taste. With a life span of 130 days compared to the average supermarket chicken, which is reared to 38 days, they are grown to maturity resulting in super large sizes and fabulous moist meat. They grow on grass pastures on a family farm in Warwickshire, fed on a natural cereal-based diet with no artificial additives or growth stimulants being added to their feed.

They are bred to the highest welfare standards, with plenty of space, outdoor light, food and water. They are reared by Heart of England Farm who specialize in Christmas fowl.

Your cockerel will come in a presentation box, oven-ready with a brochure, recipe card, letter and pop-up timer.

The cockerels come between 5-6kg and feed up to 12 people

Recipe for Roast Cockerel with Butter & Herbs

Preparation time: 10 minutes plus resting
Cooking time: 2 hours 30 minutes approx

Ingredients:

Serves 8-10
4kg (approx.) Free Range Cockerel
2 tbsp chopped mixed herbs (thyme, rosemary & sage)
2 cloves of garlic
2 tbsp butter
1 lemon
Salt & Pepper
400ml Chicken stock
50ml red wine or 20ml marsalla

Remove the cockerel from the fridge 45 minutes before cooking.
Preheat oven to 180.
Mix together the chopped herbs and butter, season and rub all over the cockerel. Place the garlic cloves and lemon (cut in half) inside the cavity.
Place in a large roasting tin and put in the oven for 16 minutes per 450g/1lb, plus an extra 16 minutes or until the juices run clear. (If the cockerel is browning too much place foil lightly over the top.
Once cooked, remove the cockerel from the oven and place on a serving plate – cover with foil to rest for 20-30 minutes.
Make the gravy by placing the tray over a low heat – adding the red wine/marsalla and the chicken stock. Allow to come to the boil and reduce slightly. For added smoothness add 10g of butter to the gravy.
Carve the cockerel and serve with the gravy, roast potatoes, roast sweet potatoes, red cabbage, parsnips and streaky bacon rolls.

When is a Capon not a Capon? Caponisation is illegal in the UK but still widely practiced in mainland Europe. Essentially it is a process which can be physical or with hormones, which neuters the cockerel allowing the bird to become plump for the table. We do not caponise our Cockerels. Our rearing method, along with the naturally waning day length during their rearing, means that this practice is totally unnecessary.

Can you buy capons?

Surgical caponisation is still legal but not practiced as the skills have been lost. Capons can be bought but be wary as sometimes just big chickens are called capons.

Can you buy a capon in United States?

It is not easy to find capon chicken in the United States, but it is possible. If you know where to look for it, we hope this article has been helpful and that your next craving will be satisfied. The best places to get some are at specialty butcher shops or Asian markets.

How expensive is a capon?

Fresh Capon ($11.99/lb) (Uncooked) Capon are castrated male chickens. They grow big and juicy (8-10 lbs!) with a high percentage of white meat (bigger breasts, smaller legs).

Is a capon better than a chicken?

A capon is more flavorful than a chicken as well as a turkey, with tender and juicy meat that is void of any gamey taste. It is full-breasted and has a high-fat content, keeping what could become dry white meat nice and moist as it cooks.