It's a cock that's been castrated to improve the flavor. But I suspect that you're looking for a more practical suggestion
It's a bit more tender (and tastier) than 'regular' chicken, so you might want to cook until just barely done, and let residual heat carry it over into the safe/salmonella-free temperature zone. This is to take advantage of the fact that it's a capon.
Some aromatics like rosemary could be put in the body cavity for a gentle flavor.... I wouldn't do much more than that when roasting it.
The upshot... It's a fancy chicken. Treat it as such.
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Date: 2004-01-26 11:57 am (UTC)It's a bit more tender (and tastier) than 'regular' chicken, so you might want to cook until just barely done, and let residual heat carry it over into the safe/salmonella-free temperature zone. This is to take advantage of the fact that it's a capon.
Some aromatics like rosemary could be put in the body cavity for a gentle flavor.... I wouldn't do much more than that when roasting it.
The upshot... It's a fancy chicken. Treat it as such.