Friday, September 05, 2008

Capon Breast, Anyone?

Chardonnay Braised Capon Breast

Capon was being served today after a week of catering at a corporate event. What the heck was capon? It was a castrated rooster, which was supposed to yield some very tender and fatty sure turned out to be some of the juiciest breast meat I'd ever had. But taste-wise, I couldn't quite detect any huge difference with normal chicken, so I won't exactly be yearning for this again. At least I learned something new, including the fact that it is pronounced KAY-pen rather than like the name of a 1930's gangster.

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