Category Archives: Poultry

The Capon Continuum

My last post eluded to “extra credit.”  That reference is simply a way of thinking about extending the best from already great ingredients and cooking. That beautiful roasted capon was infused with lemon and onion and herbs; small golden potatoes … Continue reading

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Next-Level Poultry: Capons

My poultry purveyor at Findlay has beautiful capons.  Organic capons are castrated male chickens, resulting in oversized birds with a preponderance of exceptionally tender breast meat.  The capon lends itself to very slow, low-temperature roasting… as low as 250 degrees, although slow-roasting is not a … Continue reading

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