Capon, Capons, Capon Tools, Capon Instruction

[Poco Pollo]

Greetings to all interested in learning to caponize and those seeking more information regarding this lost agricultural art. I have over ten years of caponizing experience and am now teaching others how to caponize cockerels. I use Zoom classes, videos, and written instruction. The photo above shows my capon toolset.

I've had my hands on nearly every toolset available, and the only tools I recommend are designed and made in China. NOTE: Not all capon toolsets made in China are equal. I teach students how to use the Small Cockerel Toolset (shown above), which has a round blade/tweezer tool, a paddle/wire tool, and a small cockerel rib dilator. The spoon probe is extra, and I encourage my students to use them. Every tool in the set works as intended. These tools will last through many years of use if cleaned and stored correctly. Students may find they want to enlarge their toolset as they gain experience. The photo shows a narrow tweezer and a modified sharp probe/wire tool on either side of the spoon probe. I use these extra tools frequently, which is why they are shown with my original set.

I know this is late notice for September, but a few of you may be looking for information quickly. I have a basic skills class scheduled for Saturday, September 3rd, and the lab portion of instruction for September is on the 4th. I will post in this thread when I have the class dates for October. I'm happy to answer general questions here on BYC, but taking a Zoom class is a better option for lengthy explanations and direct instruction. For general questions, feel free to post in this thread. For specific information, please go to my website, which is listed under my avatar. MousePotatoFarm.com. Use the Contact form on my website to send me an email.

 

[Poco Pollo]

Hi @Acre4Me! Oh my. Sounds like you've been through a lot. I'm making lots of capons here, and since I retired from teaching high school, I wanted to find a way to keep teaching. Yeah...teaching is a congenital defect. Now I have adults in my classes, but not everyone has the same level of interest. I've set things up to make it easier for people to figure it out without spending lots of money.

 

[Poco Pollo]

Here's a link to a page with more links. It will take you to a document with a brief explanation of each class and links to the registration forms for both classes. https://docs.google.com/document/d/1otHfT8yb76Nl7bx9-rvTH0-Ho-GKXU44vXIXy0KDEto/edit?usp=sharing

 

[bngowe]

I have caponized a lot of birds and did side by side blind taste tests...and it seems kind of pointless today with the meat birds. I caponized a bunch of Bresse cockerels and the "run of the mill" meat birds tasted way better...even after feeding the Bresse cracked corn in whole milk for three weeks before slaughter. The surgical component was fun but seemed totally pointless with today's chickens

Interesting because that has not been my experience. IMO capons have been far superior in taste. I've had side by side comparisons as well and heritage capons have been superior in flavor and texture. The meat had a firmer texture but also was fattier. Much more rich, with a deeper chicken-y flavor. The carcass / bones made some of the best chicken stock, with much more golden yellow chicken fat compared to the lighter pale yellow/ whiteish chicken fat from standard meatbirds. Hands down the best tasting chicken I've ever had. Compared to today's chicken, capons are definitely not economical because they eat a lot more and take longer to raise, but the taste (in my opinion as least) is incredible.

 

[bngowe]

I would only do it if you want the challenge and you already have surgical skills. Otherwise, total waste of time....there's no reason if you buy meat chickens.

It's definitely not as cheap as meat chickens, but imo worth it for a small homesteader / family farm. Biggest reason is because capons can be kept together in a flock peacefully, whereas roosters will fight and oftentimes you can only keep one. Plus the meat (in my opinion anyways) is far superior. Roosters become tough and stringy pretty soon once their testosterone starts to develop, whereas capons will stay tender and be good to eat even after a year and a half or so.

 

[Acre4Me]

Hi @Poco Pollo ! I still have the instruments I bought from you!! However, not too many capons - health issues here this year in the form of a broken leg that needed a plate and screws to fix (all better now)

 

[Carson213]

I have caponized a lot of birds and did side by side blind taste tests...and it seems kind of pointless today with the meat birds. I caponized a bunch of Bresse cockerels and the "run of the mill" meat birds tasted way better...even after feeding the Bresse cracked corn in whole milk for three weeks before slaughter. The surgical component was fun but seemed totally pointless with today's chickens

 

[Carson213]

we got it down to 39 seconds, but why?

 

[Carson213]

we got it down to 39 seconds, but why?

 

[Carson213]

I would only do it if you want the challenge and you already have surgical skills. Otherwise, total waste of time....there's no reason if you buy meat chickens.