Capon

A capon is a male chicken that is gelded, or castrated, at a young age, and then fed a rich diet of milk or porridge. Larger than a chicken, a bit smaller than a turkey, but more flavorful than either, capons are full breasted with tender, juicy, flavorful meat that is well suited to roasting. They tend to be less gamey than an intact rooster would, and have a higher fat content. Because of its size, the capon is a good choice to feed a dinner party, or even a small Thanksgiving gathering in place of turkey.

Cooking a capon is not that different than cooking a chicken. Capons can be roasted like any chicken, but due to size will take longer. As a general rule, a capon should be roasted for 17 minutes per pound, so a 10 lb. bird would require a total roasting time of just under 3 hours. The capon is done cooking when a meat thermometer inserted into the thickest part of the capon's thigh reads 165 degrees, or the juices run clear.