Carson213
Songster
As also mentioned above, nearly everyone does this at home. If you paid a vet to do it, and you were canonizing for the sake of better meat...it would be some pretty expensive chicken meat. My chicks from the hatchery were around $3 each. I couldn’t imagine a vet would charge less than $50-100...maybe more.I have read a bit of info about this but haven’t done it. In my opinion, if I was going to do it, I would order the instruments that are made for this procedure and then I would practice a couple times on a dead cockerel that you just harvested. It seems like a pretty straight forward procedure. Like mentioned above...I know several veterinarians but none of them have done this...not to say they wouldn’t...but they haven’t. I was going to caponize my cockerels if I had more than one but I ended up with only one out of 24 birds and ironically he’s the tamest out of all of them. If his temperament changes and it becomes an issue, I’ve already missed the ideal window of time to caponize him and will probably harvest him. However, right now it has been ideal having him in the flock.