Yeah....I still haven't figured out the whole caponizing procedure. I understand it conceptually, but even practicing on butchered birds hasn't helped. I think my husband nailed it when he said, "You need hand's on instruction." Unfortunately, all of the "chicken people" I'm acquainted with around here think I'm either crazy for wanting to do this or simply don't know anything about it. The local poultry show judge we know told me very bluntly, "Just put all the cockerels in a pen together and let them grow out until you're ready to eat them. Don't waste your time with caponizing."
Do not dismiss his perspective all together. He provided a view that holds a rather practical approach. When broken down to it's most basic form, that is essentially all that has to be done. He explained the simplest and most cost effective way to produce poultry meat. That may not be what you wanted to hear from him, but it is not un true.
Take in his perspective and find value in it. Sometimes taking in a perspective is like digging for something with value. You find what seams like a gem, and you bring it home to clean it off, and polish it to appreciate it.
I like gardening. I enjoy visiting gardens no matter how elaborate or how crude. I always walk away with a new idea or a more broad perspective. Often what I notice is what they emphasize, and why they do. I may still prefer what I do, and why I do it. They may have set my wheels to turning though. A gardener garden is an expression of him or herself. We can learn a lot about them, and about life. If we pay attention and listen.
If you are going to a poultry show, it is what it is. A poultry show. Go there to learn the different breeds, and why they prefer this over that. Learn what they have to share and offer. Do not try to make it what it is not. All of this to say to not throw the baby out with the bathwater.
Concerning caponizing, you will learn it by doing it. If you kill birds learning the process, eat them. That is what we do. We kill birds and eat them.
The point in caponizing is to realize a young birds tender flesh at advanced ages and sizes. I enjoy this tender flesh by eating them young. No one else does this anymore because the grocery store bird is still tender and young. I will admit to wanting to try eating capon. It would be a unique product. But it is not an efficient way to produce poultry meat. It is an expensive way to produce poultry meat.
I do like the idea of producing capons for the holidays. A unique product for an occasion or occasions. Then there is the experience of achieving it. The mastering of a process, and another step in being another well rounded poultry man or woman.