Anyone who read anything from the French classical literature, probably wondered: capon - what is it? Descriptions of his eating are usually so vivid that they salivate. However, you will not find a detailed description of the original product in any work. It is likely that the reader is already well versed in terminology and knows exactly who is hiding behind the word "capon." What it is? There are many misconceptions among non-French people. Most strongly believe that this is a bird. But then disagreements begin. Someone thinks that this is a kind of game, others think that the capon is a specially bred domestic animals like indocurs. Who is right?
Capon: what is it
In reality, everything, on the one hand, is simpler, and on the other, much more intricate. In a nutshell: the capon is a rooster, but not a simple one, but grown in a special way. First, a bird at a very young age should be neutered. Actually, the origin of the name comes from the Latin caponus, which means "sleek". To control the qualitative removal of the testes, the scallop is also removed: if it grows again, then the operation failed, and the defective capon is removed from the brethren, so as not to provoke them to cockerel behavior.
Secondly, future capons must be grazed in the wild for nine months. In the landscape, there must certainly be a lawn with lush grass, a stream and a forest - all this is the guarantee of the right amount of movement and proper nutrition, which provide the meat with a characteristic taste.
Thirdly, the capon spends the last month of his life in a tight cage and is fed (according to the rules) only with a mixture of corn and wheat flour soaked in fresh milk. All this leads to the fact that by Christmas the bird is gaining in weight at least four kilos (against one and a half in the usual "stomp"). So the capon is a very fat cock. The usual never grow to him.
Interesting fact
The most tender capon comes from the Bress region. They know what it is best of all, because they are engaged in their breeding. Because of poor calcium soils, their birds have extremely thin bones, and the meat acquires the highest juiciness. But the cost is 60 euros per kilo.
French cock
So, we are now no worse than Europeans familiar with the term “capon”, that we clearly imagine this and are ready to meet with him as the main dish. However, a real castrated bird, of course, in reality, the average person will not be able to get: not a single peasant will bother with raising a capon - it is economically unprofitable. So we will work with what we have, and we will figure out how to cook a home cock. And so that the result does not disappoint, the main thing is to know how to choose the cooking object. Basic principle: the bird must be young. Allowable age is a year and a half. The older cock is extremely cruel and has a specific, not too pleasant smell. Let's get started!
So, the bird is cut into portioned pieces, peppered, salted and browned in butter (this is necessary) oil. A half kilo of champignons is cut into slices, a small piece of bacon is cut thinner by strips, an onion is cut into half rings, and carrots are cut into slices. All this is fried in a pan from under the rooster and set aside. A leaf of laurel and crushed garlic clove with herbs (thyme, celery) are added to the pan with the bird, a third of a liter of red wine is poured, and a quarter of an hour the roast is stewed under the lid. Then half a glass of broth is added - and again for an hour and a half 45 minutes under the lid. After mushroom roasting is added - and after a quarter of an hour the rooster is ready. It remains only to add it with the sauce: add the nutmeg, half a glass of wine, a couple of spoons of cognac and a slice of butter into the juice from under the bird. After half boiling, the gravy is ready.
Karelian Rooster
And here is another great recipe for how to cook a homemade rooster. The liver, lungs, and heart attached to the carcass are cooked until cooked and grinded. A third of the white loaf is soaked in milk and mixed with a beaten egg. A large apple without skin and grains is cut into slices or cubes. All prepared ingredients are combined, seasoned with spices (peppers in assortment, chopped lavrushka, coriander) and pushed into the inside of a rooster. Sauce is made from mayonnaise, crushed garlic (head) and salt. They smeared (very generously) the carcass and put it in the oven for an hour. From time to time it is necessary to water it with the allocated juice.
Simple, delicious and juicy!
You can defeat the natural stiffness of a rooster in an elementary, but very effective way. A dry baking sheet is filled with a pack of ordinary salt. Better to take a large one. The layer is leveled so that there are no pits or slides. The back down of the cock is placed on a baking sheet. It is not necessary (and even contraindicated) to pickle the bird in any way or grease it with oil. The sheet is put into the oven for about an hour. With such baking, the carcass takes salt exactly as much as necessary, and gets a wonderful smooth and crisp.