Those are beuutiful capons db. I made comments on tools in another capon post but will repeat some of them here. I first bought the NASCO kit and I had a hard time with it. The spreader is really poor and doesn't hold the ribs open well. The spoon tongs are very clumsy to use and caused slips and a bleed out in my first try. The only tools in the NASCO kit that work are the scalpel, the hook and the tweezers. I did ten birds the first batch and that was too many. I practiced on two dead birds and I recommend that to you too.
I ended up buying three different antique kits on ebay and finally got some good tools. Since using the antique tools I have not lost a bird nor have I had any slips. The key tool in my opinion is the wire hoop extractor. It is a narrow tube with a loop of fine surgical wire on one end. The ends of the wire are passed through the tube out the other side. So you have a little noose the size of a penny on one end and the free ends on the other end of the tube, and once you loop the little noose over the testical you pull on the ends of the wire as you lift the testicle out of the incision and twist the connective tissue and cut it clean, removing the testicle. If it falls into the body cavity you need to retrieve it.
I now have about 15 capons, my oldest are about 6 months old and they are growing nicely. They don't crow or fight or do any rooster things. Mine are crosses of black copper marans and barred rocks, and also some salmon faverolles and barnevelders in the last batch.
My capons live happily and peacefully with my pullets. I have not eaten any yet. The trick is keeping my son from naming them. I told him they are capons and no other name is allowed.
hand plucking, so I went ahead and skinned it out. Even after removing the skin and all subcutaneous fat with it, then filleting the carcass there was still enough fat especially around the vent area/ thighs and back that the stock made from remainders was a deep rich yellow and skimmed almost 1 cup of schmaltz off.
