- Mar 27, 2013
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I would like to learn how to do this, and know some other people who would, as well. Have you learned/done it successfully on a lot of birds, or are you just learning? I am curious how easy it would be to learn based on reading, pictures, video versus having an expert right there with you, showing you what to do. I am not into abusing birds and don't have anybody local I know of who can do this.
There are several on BYC who caponize, and those who are learning. If you go to the caponizing thread, you may find someone in your geographical location that you could watch and/or someone who can mentor you. Also, read everything you can. The bulk of the literature on caponization is from the early 1900's.......well before the development of the CX and other broiler hybrids.I'm on the exact same page. I would really love to be able to do this, but I would never want to try it without supervision of someone who already has done it a number of times, or watching an in-person caponization. Even then, I'm just not sure I would actually be able to bring myself to cut into a cockerel's body cavity without anesthesia...but, I really think it's an excellent idea, especially so for large, large fowl such as our Marans and (my) Jersey Giants.
I am self-taught, so it can be done. Just remember there is a learning curve, and you may have a fatality or two. I lost my first bird due to a massive hemorrhage, but death was quick. You may also have slips, or incompletely castrated roosters, so they just have to be processed earlier, but still yields better meat than an intact rooster.
If you look at my avatar, you will see very classic appearance of a capon. Rooster plumage, small pale comb, and long tail feathers that are not carried upright like a rooster. The guy now weighs around 10 pounds live weight, so he is going to be Easter dinner. He is a Marans/Orpington cross. Larger breeds such as the Giants, can reach the size of a small turkey, but they will be slower to grow out.
This year I will be caponizing Marans, American Bresse, and possibly some Marans/Bresse Crosses. My goal is to have a self sustaining meat supply and not have to rely on ordering chicks from a hatchery.