Huge Testicles!

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I thought of this thread when I butchered the rooster that went for my face a couple of nights ago. It was the first time my husband had been home to see me do it (he works nights) and a light bulb went on over my head when I was rooting around in the cavity. I pulled one out and showed it to him, and he was shocked at the size. I was a little impressed too, as this was the oldest rooster I've processed and the most dominant, and they were significantly bigger than the cockerels'.

He did not want to participate in the frying and eating AT ALL. So I did it when he was at work, and they were good.
 
I came across the process of caponizing roostiers (castration). You do it when they are young, four to six weeks, by surgery which I will do. You can order the kits to do this. It makes the roos grow bigger and very mellow. I have not eaten one but it is said to be a very tender and flavorful meat. First week in April, I'm getting 16 roosters to turn them into Capons. It was a common practice 100 years ago. I will let you know how it goes.
 
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Please do let us know how it goes... I'm very interested!
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i'm a little ashamed to admit this, but now i understand the odd, unidentifiable parts of the rooster my husband and i butchered last weekend. eeek. is the capon-ization (?) a difficult process?
 
According to the information I have read, You need to harvest one maybe two and do the caponizing to practice so you will know what to expect. You cut between the second and third rib to locate testicles to fish them out with your caponizing tools. The kit costs about 43 dollars. The chics have a very good survival rate. I would like 100% but I will see how that turns out. If the birds, for example, grow out weight 8 Lb you should see a finished weight of 10 to 12 Lb. Will see how it goes
 

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