Capons and Coop

[LindaB220]

Do any of you cauterize? I've heard that helps prevent slips and, obviously, increases the survivability of the bird.

No, but Poco does and it really does a good job. Amazon has them for under $40-50.

 

[LindaB220]

What is this caponising all about? What is it?

Use the search button for "capon" at the top of the forum. Has a lot of threads pro and con. Think Beef v Steer. Rooster v Capon. Castrated roo.

 

[BCMaraniac]

Congrats!! When you butchered, did he have a bunch of yellow fat around the gizzard?

This fat is really tasty for sauteeing - hold onto it! The Spaniards call this fat "ensunlla" and it´s also good proof that the bird isn´t a slip.

http://galiciadeturismo.wordpress.com/tag/capon-de-vilalba/
Link is in Spanish but has a picture.

Ruthster,

I just butchered 4 Red Rangers that I had let get WAY too old......they were already laying. When I went in to eviscerate, there was all kinds of fat, and it was so pretty and clean.....there was also a lot of fat around the gizzard. I collected all of it, then rendered it to make schmaltz. These girls were big fat fatties, because I got 1 1/2 pounds of fat out of the 4 of them, and ended up with almost 2 pints of schmaltz. It will be good for sautéing and making hearty soups and stews.

I will have to be watchful when I butcher my capons, and save the fat. Thanks for the info!

 

[Ruthster55]

Great results on those Red Rangers!! Although feed costs are a consideration, sometimes there is no harm in letting the birds get older than suggested processing age as long as they are active and foraging.
Quote:

 

[BCMaraniac]

Great results on those Red Rangers!! Although feed costs are a consideration, sometimes there is no harm in letting the birds get older than suggested processing age as long as they are active and foraging.


Quote: I cooked the smallest of those 4 Red Rangers today because my daughter volunteered to bring chicken and dumplings to a potluck tonight. I had enough chicken to make two large pots of them so that is what we had for dinner as well. I added a quart of delicious stock that I made a few weeks ago from leftover chicken carcasses that I had saved. They are delicious.....I am thinking about a second helping......

 

[LindaB220]

I did it......if you can't find anybody to help you,maybe I can help talk you through it on the phone.....

I really may take you up on that.

 

[Boilerman66]

What a difference the right tools make. Tuesday was capon day, I had 12 of them to do and 1 ended up being a hen but 11 came off the table alive and doing very well. It took me 50 minutes to do them and I stopped twice to have a beer as I could not believe how simple it was with the right stuff. The kit Nasco sells is pure junk, I use my George Beuoy Capon kit I got off of craigslist for 15 bucks. I was doing about 1 minute a side so around about 5 minutes for 2 birds with change out.
FYI ...I do know of a older capon kit on the net for sell but they want 50 bucks for it and the probe is missing and the tools will need a good cleaning.

 

[LindaB220]

What a difference the right tools make. Tuesday was capon day, I had 12 of them to do and 1 ended up being a hen but 11 came off the table alive and doing very well. It took me 50 minutes to do them and I stopped twice to have a beer as I could not believe how simple it was with the right stuff. The kit Nasco sells is pure junk, I use my George Beuoy Capon kit I got off of craigslist for 15 bucks. I was doing about 1 minute a side so around about 5 minutes for 2 birds with change out.
FYI ...I do know of a older capon kit on the net for sell but they want 50 bucks for it and the probe is missing and the tools will need a good cleaning.

Kudos!!!! That's a fantastic ratio. Hellbender has a thread called Breeding for production for eggs and or meat. He has a video that he's going to put on in the next couple of days about caponizing and poulardizing. That's supposed to be easier. Can't wait.