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View Full Version : Boneless Capon on the Backwoods



SmokyOkie
02-08-2009, 10:38 PM
Things were running a little late today.

Kev and I were trying to finish out our drum build ( we lack shelves, handles and lid hangers), we had to go meet Greg ( GT), and pick up some beef, and then I was reminded that our oven element had burnt out.

On top of that, I was working on a new squash recipe, so boning a bird and making stuffing was a race given that I didn;t get started until about 5:00 pm.

At any rate, it was my first ever capon. it was a little tougher to bone out that a regular chicken being as it was larger ( total weight about 8 1/2 #)

I wanted to get some pix of the boning and the stuffing making, but I had to hurry and all I got pix of was the cooked bird.

Sorry folks. I'll try to do better next time.

Here's what I got:

On the platter
http://i128.photobucket.com/albums/p190/dickeydoobbq/Boneless%20Capo0n%20Feb/HPIM2074.jpg

Sliced, with gravy on top:
http://i128.photobucket.com/albums/p190/dickeydoobbq/Boneless%20Capo0n%20Feb/HPIM2075.jpg

jminion
02-09-2009, 12:29 AM
Very nice!

Joneser
02-09-2009, 06:13 AM
Wow, that looks good! What klind of gravy is that?

BYBBQ
02-09-2009, 06:16 AM
Looks right tasty.:thumbs up:

Bassman
02-09-2009, 06:32 AM
That's a great looking bird! Thanks for posting.

Butt Lover's
02-09-2009, 09:04 AM
Looks great!

Buzzards Roost
02-09-2009, 10:13 AM
That looks so good!! Man I got to that.:sign0092:

cowgirl
02-09-2009, 10:42 AM
Mmmmm... Looks perfect!! :thumbs up:

SmokyOkie
02-09-2009, 10:49 AM
Wow, that looks good! What klind of gravy is that?

SmokyOkie cream gravy.:msn-wink:

peculiarmike
02-09-2009, 03:22 PM
Ever heard of Chickenman? The Caped Capon.
Bwaaaaakk Bwaaaaakk Bwaak Bwaaaaaaakkkk!
He's everywhere! He's everywhere!
I think he's still on radio here and there. :chickn4:

Good lookin' capon there Tim!

SmokyOkie
02-09-2009, 04:40 PM
It really did taste like old fashioned chicken. The only prollems are that they sell for about $4 lb., that and I don't know when we wouold ever be able to eat a whole 9# bird. Four of us didn't even make a dent yesterday.

I got this one for free....long story.:msn-wink:

cabinetmaker
02-09-2009, 04:54 PM
Damn Tim, it amazes me how often we cook the same thing.

Here's my roasting hen in the backwoods from sunday
http://i290.photobucket.com/albums/ll251/vsg914/100_0260.jpg
http://i290.photobucket.com/albums/ll251/vsg914/100_0262.jpg

Jake
02-09-2009, 07:03 PM
oh man those look good guys :thumbs up: wonder were the heck i would go to get a bird that big here :drooling:

unclelchap
02-09-2009, 08:11 PM
would i have to go to a farm to get one of these birds? ive never seen them not even in the farmers market. you guys' pics look great! smoky, is the recipe for your gravy posted somewhere?

BA_LoKo
02-09-2009, 08:23 PM
would i have to go to a farm to get one of these birds? ive never seen them not even in the farmers market. you guys' pics look great! smoky, is the recipe for your gravy posted somewhere?

Chap, just buy a regular bird and feed it Miracle Grow. :msn-wink: :roflmaoha0:

erain
02-09-2009, 10:13 PM
looked really good tim!!! thats a huge chiken!!!

SmokyOkie
02-09-2009, 10:39 PM
would i have to go to a farm to get one of these birds? ive never seen them not even in the farmers market. you guys' pics look great! smoky, is the recipe for your gravy posted somewhere?

Here's the recipe Chappy:

Cook the bird, throw some milk in the pan and put it on the burner, med. heat. Scrape the brown bits up into the milk until they all dissolve. Add cream ( how much do you want or need)..

did I mention to shake up 3 or 4 Tbs flour into a pint or so of half and half before you start?

Then add the flour mixture a little at a time allowing it to come to a low boil at each additon until you get the thickness you want.
Add pepper and/or chicken soup base for additional flavor if necessary.

The key is the good pan bottoms.





looked really good tim!!! thats a huge chiken!!!

It's not a chicken Erain, it's a capon ( castrated rooster).:msn-wink:

erain
02-10-2009, 01:57 AM
[quote=SmokyOkie;299



It's not a chicken Erain, it's a capon ( castrated rooster).:msn-wink:[/quote]

ouch, so a steer chicken you say.... wow learn something everyday!!! its just remembering it all lol!!!

jminion
02-10-2009, 02:11 AM
Would serving two brussel sprouts with a castrated rooster
be appropriate :shrug:

peculiarmike
02-10-2009, 10:45 AM
Would serving two brussel sprouts with a castrated rooster
be appropriate :shrug:


:roflmaoha0::roflmaoha0::roflmaoha0: :oops:

SmokyOkie
02-10-2009, 02:33 PM
ouch, so a steer chicken you say.... wow learn something everyday!!! its just remembering it all lol!!!

My only question s how they go about the castration.:shrug::roflmaoha0:


Would serving two brussel sprouts with a castrated rooster
be appropriate :shrug:


I don't know why not.

I once attended a banquet where the entree plate was garnished by a cherry tomato cut in half with the cut side of each facing down. Placed between the two and pointing upward was an ear of baby corn. I'm sure you can draw the mental picture.

We were all curious about the garnish until we saw the chef, then it all became obvious.:roflmaoha0: