I have a Capon that I need to prepare. I've roasted and spatchcocked chickens, but I've not done a Capon before so I wanted to know if there is some optimal way to cook this bird.
From what I understand, it is a very fatty chicken.
I remember coming across this post about cooking a Bresse chicken, they were talking about oval vs. round cocettes:
"In France, I have had Bresse chickens (very fatty and delicious), baked in oval cocottes- this was not a nicely browned bird, so the skin wasn't appealing, but the flesh itself was probably one of the most succulent things I have *ever* eaten. The cocotte seals in a lot of moisture so you get an almost braised result without the additional liquid, so the product bakes in its own juices." https://www.chowhound.com/post/oval-d...
I mentioned to someone here about actually browning the bird but cooking it in my oval cocette in this manner but that person didn't think that was such a great idea.
I'd like to make the most of this Capon and all its attributes, I'd appreciate any input. The idea of it stewing in its own juices and succulent meat sound very appealing to me, but whatever is best.
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