GRAPHIC PICS of my day learning to caponize

[rbaker0345]

Have you got a source for the Chinese set?

 

[ChickenManTN]

I snipped the following quote from another forum.

Quote:
Originally Posted by Heffburke
I wanted to let the forum know that I contacted Chinese Capons through his e-mail [email protected]. I was interested in purchasing a caponizing set similar to the one in the photos. It arrived the other day, and I can't tell you how happy I am with the purchase. There really is no comparison between this set and the Nasco set that is readily available here in the states. For a little more money, you are able to buy a caponizing set that is going to last. The thing that I was most concerned with was having to send my payment to China. I thought about it and after looking at Pay Pal realized that you can pay internationally by sending the payment to the e-mail address. Very easy purchasing process for a great caponizing tool.

...didn't want to ask a question that had already been answered. It took quite a bit of searching to find this! I'm pasting it here just in case anyone else has the same question, and doesn't want to ask again. Don't bother searching the internet for Chinese tools unless you speak Chinese.

 

[ChickenManTN]

The cost of this set is $75, right?

 

[Kassaundra]

Yes if you order from them directly. Poco has a source that can order it for about 1/2 that price she posted about it several pages back. You just have to remember to pay in two incriments. You pay for the product first, Mr. Tao get it then emails you the shipping cost (he doesn't know the actual cost until after getting the item) then you pay the shipping and he send it. Poco has ordered several times from him and just did an order for several on this thread.

 

[BCMaraniac]

You can't tell by looking? I thought they had a whole diff look like a roo on short legs almost. Definitely not hen-like.

Well, the ones that the Chinese folks show were poulardied at 4 weeks......mine were older. They also do a full salpingo oophorectomy(ovary and oviduct), rather than just the oviduct, so I don't know if that makes a difference. The ones I have are getting larger combs which are reddening, and they appear to have some longer feathers than a pullet. I just don't want to call them a success until they show themselves more clearly.....that's all. They sure are heavier and more plump than laying pullets I have that are over a month older. Also, they are solid black, so I can't look at coloring. So I wait.....

 

[Shellz]

Great job you guys!
Sorry for your losses, Kass. Hope you get that predator!

 

[BCMaraniac]

Butchered four capon slips today. I looked at my thermometer wrong, so when I scalded one of them......I REALLY scalded him. His skin tore, and the meat was white on the outside. So, I put him in a pot whole with water, salt and pepper, and stewed him for a couple of hours. Pulled him out, got the meat off the bones, cut it up, put it back in the broth and made a big pot of chicken and dumplings....they were delicious!! I was really surprised that he wasn't tough as shoe leather like many have described. The breast was actually tender, and the drumstick and thigh meat had texture, but wasn't tough. This is the first time I didn't let a carcass rest, and was pleasantly surprised with the results.

This bird was one of my BCM/Lavender Orpington crosses.......pretty good cross, I think. He was 23 weeks old.

 

[Maggiesdad]

Butchered four capon slips today. I looked at my thermometer wrong, so when I scalded one of them......I REALLY scalded him. His skin tore, and the meat was white on the outside. So, I put him in a pot whole with water, salt and pepper, and stewed him for a couple of hours. Pulled him out, got the meat off the bones, cut it up, put it back in the broth and made a big pot of chicken and dumplings....they were delicious!! I was really surprised that he wasn't tough as shoe leather like many have described. The breast was actually tender, and the drumstick and thigh meat had texture, but wasn't tough. This is the first time I didn't let a carcass rest, and was pleasantly surprised with the results.

This bird was one of my BCM/Lavender Orpington crosses.......pretty good cross, I think. He was 23 weeks old.

Maybe 'cause you cooked him straight away? Mom says she remembers many a Sunday morning working up a bird for dinner after church...

 

[BCMaraniac]

Maybe 'cause you cooked him straight away? Mom says she remembers many a Sunday morning working up a bird for dinner after church...

I thought about that, but it was a few hours before he went into the pot. I even though that perhaps the scalding he got did something....OR....after I got him in a pot with water, the breast was sticking up out of the water, and I dumped all of the salt directly on top of the breast instead of the water....any thoughts?

He sure was good.

My father in law said he would catch a young rooster and his mom would kill, pluck, gut, cut up, and have in an iron skillet within an hour.

 

[Maggiesdad]

Even my slips are better than intact roos...