Capon of R.Borgacci

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What is the capon?

The capon is a voltatile, more precisely a male chicken, castrated at a young age, commonly used for food purposes.

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The term "capon" comes from the Latin "capo-onis" - in turn derived from Greek "κόπτω" - which means "to cut". Capon breeding began, in ancient Greece and Rome, to solve the conflicting problems of several roosters in the same hen house - hence the famous saying: "two cocks are not well in the same chicken coop". Thus began the practice of castration, or removal of the testicles, of male chickens turning them into capons. This made it possible to prevent the animals from fighting each other and severely damaging themselves.

Of capon, in Italy, different breeds are recognized to which the recognition of Traditional Agri-food Product (PAT) is attributed; these include the Friulian capon, the rustic Marche capon and the four Piedmontese capons: capon from Monasterolo di Savigliano, capon from Morozzo, capon from San Damiano d'Asti and capon from Vesime.

The legislative framework of the capon, according to the European Union (EU), requires that it be grown for at least 140 days and castrated 70 days before the sale. Breeding must take place away from the elements and in the dark - conditions that facilitate the typical thickness and fatness of the skin. This animal must be fed for ¾ of cereal feed up to 30 days before slaughter, then to milk by-products. The fundamental characteristic of the capon is the thick and oily skin - similar, in some ways, to that of the stock chicken.

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Chick, chicken, rooster, hen and capon ... what differences?

They all belong to the species G. domesticus domesticus ; they only change sex, age and reproductive status. The creatures are defined first as chick and then chicken or pullet, both male and female, which are less than 6 months old and do not exceed 1.5 kg in weight. The hen is female; it is first laying, then lends itself to slaughter. Fertile males instead become roosters (cockerels), while castrated males are called capons and easily reach 2.5 kg.

The capon eats well cooked meats, almost always boiled in cold water together with beef or brisket, ossobuco, celery, carrots and onion, for the Emilia Romagna recipe of winter broth - essential to accompany tortellini, cappelletti and passatelli. It is also part of the Piedmontese mixed boiled meat. Many appreciate it roasted in the oven.

It belongs to the first fundamental group of foods - nutritional source of high biological value proteins, specific vitamins and minerals. Unlike the more common white avian meats such as chicken or turkey breast, and the cockerel, the capon meat is cooked with the skin and is therefore rich in fatty acids and cholesterol.

Nutritional Properties

Nutritional properties of the capon

Rich in high biological value proteins, specific vitamins and minerals, the capon is a product that belongs to the first fundamental food group.

The capon, considered as a whole of meat and skin, is a very caloric food. Energy comes mainly from lipids, followed by proteins; carbohydrates and fibers are absent. Fatty acids have a prevalence of unsaturated chains over saturated ones, and peptides contain all the essential amino acids in the right quantities and proportions with respect to the protein model of human beings.

The capon contains a significant amount of cholesterol; instead it does not provide lactose, gluten and histamine. The quantity of purines is medium.

With regard to vitamins, the concentrations of some water-soluble B vitamins, especially niacin or vitamin PP and pyridoxine or vitamin B6, can be considered remarkable; less important but still relevant, the contribution of riboflavin or vit B2, thiamine or vitamin B1 and retinol equivalents or vitamin A and provitamine A. As for minerals, the levels of phosphorus, bioavailable iron and zinc are appreciable

Diet

Capon in the diet

The capon, rich in fat and calories, is a food that does not lend itself to the slimming diet - which must tend to be hypocaloric and normolipidic.

It has a proportion of fatty acids that are not the worst, although the discrete concentration of cholesterol and saturated chains should limit the portion and frequency of consumption in the diet against hypercholesterolemia.

The capon has no contraindications for metabolic pathologies of: type 2 diabetes mellitus, hypertriglyceridemia and arterial hypertension. However, it must be considered that, most of the time, dysmetabolisms are aggravated or triggered by excess weight. Being a food unsuitable for the treatment of overweight, it is necessary to avoid it in the diet in case of related obesity.

Instead, it has fewer contraindications for the low purine diet aimed at treating hyperuricemia and gout, in which it can be inserted sporadically into small portions - like all foods with a medium purine content.

He has no warning in the diet of celiac, lactose intolerant and histamine.

Rich in water-soluble B vitamins - essential cellular coenzymatic factors - the capon can be considered a nutritious food and suitable for supporting all body tissues. Due to its richness in bio-available iron, it lends itself to the prevention and treatment of iron deficiency anemia, more frequent in fertile women and even more so in pregnant women. Phosphorus, present in good quantities in the capon, is a constituent of bones and phospholipids, abundant in cell membranes and nervous tissue. This food also provides good doses of zinc, an antioxidant and a fundamental enzymatic constituent of many biological catalysts.

The capon broth does not lend itself to the diet of those suffering from gastric pathologies - gastritis, peptic ulcer - or digestive impairment - dyspepsia, gastroesophageal reflux. On the contrary, the lean capon muscle remaining from the preparation of the broth - deprived of the skin - does not have the same contraindications.

The capon does not lend itself to vegetarian and vegan diets, and to the diet of religions that prohibit meat-based foods.

Kitchen

Capon in the kitchen

The capon is distinguished from the chicken and the cockerel by the thickness and fatness of the skin; this gives an irreplaceable taste to any preparation - unlike other birds, such as certain wild ducks, which in the skin contain flavors and smells sometimes unwanted. The only ingredient that comes close to the organoleptic characteristics of the capon is - not surprisingly - the chicken broth.

The capon is a typical product of Italian cuisine. Depending on the region, it finds a particular and often irreplaceable space in the typical recipes of appetizers, first and second courses.

Among the various uses, the most famous and important one is certainly in the Emilia Romagna winter broth - Christmas. Along with other cuts of meat - such as beef and beef brisket - ossobuco and assorted vegetables - for example onion, carrots and celery - the capon is a fundamental ingredient for obtaining the right accompanying liquid for cappelletti, tortellini and passatelli .

The broth, in addition to being a fundamental ingredient, can be considered an essential kitchen base. Capon is very tasty and is rarely used to prolong cooking recipes - such as pasta sauces, risottos, overcooked dishes, etc. The risk would be to cover the fundamental characteristics of the main ingredient.

What remains from the preparation of the broth is boiled but impoverished meat, not to be confused with the typical Piedmontese boiled meat - in which the recipe focuses on the correct cooking of the meat, not on the enrichment of the broth.

Even the recipes of roasted capon in the oven, simple or filled with mixed ground vegetables and vegetables, with cheese and eggs are not rare. The pairing of the roasted capon with aromas of various types and fruits, such as garlic, rosemary, thyme, black pepper and various citrus fruits - mandarin and orange - is welcome and widespread.

Note : many confuse the capon with the guinea fowl. This is a rather gross error, since they are completely different species.