FREE-RANGE SLOW GROWTH
Our free-range Capon (Chapon) comes from a traditional French rustic environment. They are cornfed and have a minimum surface of 8,800 sqm to run around and play while they follow their natural growth period of 150 days.
You should count 400 gr per person. A capon is therefore ideal for 6 to 10 people.
If the capon is frozen, take it out of the freezer and put it for 24hrs in the fridge to defrost. Once thawed, take it out of the fridge 1hr prior cooking it.
The cooking time is 1 hour per kilo of poultry (1h10 approx when the capon is stuffed).
Step 1: Start cooking in a warm oven, but not too hot: 160°C / 320°F, and cover the poultry with aluminum foil to avoid thermal shock. This way meat will not dry and you won’t have to baste regularly capon.
Step 2: 30 minutes before the end of the cooking time, remove the aluminum foil, baste capon with the cooking juices, the skin will brown well and become crispy. This gentle cooking method in a not too hot oven makes the flesh very tender.
Step 3: When the meat is cooked, it is important to allow the meat to rest for about 30 minutes, either covered with aluminium foil, either covered with 2 tea towels or in the oven with heat reduced to 50°C/120°F to 60°C/140°F in order to keep warm. This will allow the juices in the meat to spread evenly throughout the flesh and prevent this juice from flowing out when you cut capon.
Origin: Mayenne region, North-West France
Portion Size: 2.4 to 2.8Kg, 3 to 3.4Kg
Stuff to consider: Free-range, slow growth, halal, frozen