thumb|Live capons in [[Hainan, China, displaying characteristic small head, comb and wattle|190x190px]]

A capon (from , genitive ) is a male chicken that has been castrated or neutered, either physically or chemically, to improve the quality of its flesh for food, and, in some countries like Spain, fattened by forced feeding.

History

thumb|[[David Rijckaert II, Still life with a lemon and capon]]

The origins of caponised chickens are contested. They were known in ancient China as well as in ancient Greece and ancient Rome.

An early record of caponisation is found under the Roman Republic: the Lex Fannia of 162 BC forbade fattening hens to conserve grain rations, so the Romans instead castrated roosters, which resulted in a doubling of size.

It was also practiced later throughout medieval times, with gastronomic texts describing capons as preferred poultry since the ordinary fowl of the farmyard was regarded as peasant fare and "popular malice crediting monks with a weakness for capons."

Capons develop a smaller head, comb and wattle than those of a normal rooster.

Capons are fairly rare in industrial meat production. Chickens raised for meat are bred and raised so that they mature very quickly. Industrial chickens can be sent to market in as little as five weeks. Capons produced under these conditions will taste very similar to conventional chicken meat, making their production unnecessary.

Specialised production

thumb|200x200px|Capons in a French market

Capons are produced in France, in several provinces, notably the Gers and Jura regions. They are a speciality of Bresse (Chapon de Bresse), where they have their own appellation to differentiate them from capons from other regions. In Bresse, they are exclusively produced from the Bresse blue foot breed (patte bleue), and fed a certain diet which makes it even more tender than from other regions and breeds, making it a desirable meat.

Capons are also produced in many regions of northern Italy, such as Piedmont, Friuli-Venezia Giulia, Emilia-Romagna, and Marche. In the early 20th century, capon was commonly eaten for the main family feast on Christmas in Tuscany and northern Italian regions, which was a rare treat for peasant or working class families.

In the gastronomy of Spain, capons are usually eaten during the Christmas season in the northern regions. Capons of Vilalba and Lugo are particularly famous and are sold all over the country.

In China, capons are often raised specifically for consumption during Chinese New Year.

In Thailand, capons are also used for Hainanese Chicken Rice by established restaurants like Go Kok (in Lat Phrao), An An Lao (in Bangkok's Soi Ari / Sukhumvit 26), and the Bangkok branches of Boon Tong Kee, among many other fine Cantonese/Thai-Chinese restaurants.

In the UK physical caponisation was made illegal in 1982 via the Welfare of Livestock (Prohibited Operations) Regulations 1982. These regulations were revoked and reinforced in 2007 as the Mutilations (Permitted Procedures) (England) Regulations 2007 which made castration of all domesticated birds illegal. However, it is not illegal to import castrated animals, so capons are therefore available for sale in the UK.

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File:2257 - Salzburg - St Peter's Stiftskeller - Brust vom gebratenen Capaun auf Gemüse aus Pater Priors Garten mit Sterztaler und Erdäpfelbirne an Salbei-Trüffelrahm.JPG

File:Chapon jaune des Landes aux marrons.jpg

File:Capon Prior to Roasting.jpg

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File:David Rijckaert (II) - Still life with capon, oysters, bread, pastries, various glasses and a goblet.jpg

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See also

  • Poularde

References

  • "Easy-On" Caponizing Set Surgery instructions from a home kit, published for Sears, Roebuck & Co.