origin: (before 1200's) Greek; koptein = "to cut".
noun (plural, capons)
A rooster who has been castrated.
Castrating cockerals allows them to plump up by 7-12 lbs, creating a dish with a distinctively different form of deliciousness from a typical chicken due to the combination of tenderized muscle & fat. Schiltz Foods even recommends a slower feeding to achieve that extra weight; it's a delicacy that takes time & technique.
The origins of this practice can be traced as far back as ancient China and Greece. A farmer from 1913, named George Beuoy, heavily advocated for rooster castration in order to combat food shortages; he also found capons could be superior substitute mothers for chicks, with their ability to nurture, along with retaining an ability to fight off birds of prey!
However, the neutering procedure is tricky on fowl, and quite medical -- it takes a careful & swift hand to be a skilled "caponizer" -- so, if you can find capon to eat, expect it to go for much more per pound.
Last Tuesday: Googie
Saturday & Sunday: Doyen & Doyenne
ROAST CAPON WITH VEGETABLE CHIPS