Capon

Chapon

What it is

A castrated cockerel, fattened slowly, and the practice began in Rome as a workaround: a law of 162 BC limited how many hens a household could eat, and said nothing about roosters. The fat marbles into the meat instead of sitting under the skin.

In the kitchen

It is the one bird that genuinely rewards a long, slow roast — the internal fat bastes it from within.

Goes with

Black truffle Butter Chestnut Morel Cream Thyme Foie gras Shallot

Same species

Egg white powder (albumin) Chicken tail (bonjiri) Bresse chicken Chicken Rooster Cockscomb

In season alongside

Goose foie gras Poularde Tuna belly (toro) Woodcock Snipe Hind

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