Hi! I actually did look on eBay yesterday and found the good Chinese kits and ordered two

I got the smaller sets. They were $13-some each and like $3 shipping, I figured at that price, on a slow boat from China, I might as well order a spare while I was at it.
I know I read through the whole thing (I think!) a couple years ago, but wasn't ready to pursue back then. I'm in the process of reading through it all again. Really interested to see if anyone had luck doing pullets, too. Hardly anything at all online about poulardizing. I'll definitely be your buddy!
I'm not entirely sure which chicks I'll do this with. I have some breeding plans in mind for the spring. Have pullets with a comb deformity that I want to test breed and see if it's something I can eliminate in one breeding, so if any of those throw cockerels with the deformity, I'd definitely try it on them. Otherwise, I'm kind of thinking about something like the slow broilers or rangers. Looking at the D'Artagnan (fancy food) website and the capons they offer, it looks like they're using Red Rangers, though I could be mistaken. Maybe practice on less valuable chicks and then do those when I'm pretty confident. See how the carcasses differ. Because I'm pretty sure "way back when" they must have been using Rocks or similar, so I assume that's what they're supposed to taste like. I have Heritage Barred Rocks.