Kaplun: what kind of bird is this? How to Cook a Rooster Cock

Anyone who read something from French classical literature, probably wondered: capon - what is it? Descriptions of his eating are usually so bright that they start to drool. However, you will not find a detailed description of the source product in any work. Probably, it is implied that the reader is already well versed in terminology and knows exactly who is hiding behind the word "capon". What it is? Among the non-French there are many misconceptions. Most firmly believe that this is a bird. But then disagreements begin. Someone thinks that this is a species of game, others think that the capon is a specially hatched domestic living thing like Indokur. Who is right?

Kaplun: what is it?

In fact, everything, on the one hand, is simpler, and on the other - much more intricate. In a nutshell: a capon is a rooster, but not simple, but grown in a special way. First, the bird at the youngest age should be neutered. Actually, the origin of the name and comes from the Latin caponus, which means "holed". To control the quality removal of the testicles, the scallop is also removed: if it again grows, then the operation failed, and the defective capon is removed from the brethren, so as not to provoke them to cock behavior.

Secondly, the future nine-month-long capons must necessarily be grazed in the wild. In the landscape there must certainly be a lawn with lush grass, stream and woods - all this is a pledge of the right amount of movement and proper nutrition, which provide meat with a characteristic taste.

Thirdly, the last month of life the capon spends in a cramped cage and is fattened (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 at least four kilos in weight (against the one and a half in the usual "toptun"). So the capon is a very well-fed cock. Ordinary before him never grow.

Interesting fact

From the Bress region comes the most gentle capon. What is it, they know best there, because they are engaged in their breeding. Because of the poor in calcium soils, their birds have extremely thin bones, and the meat acquires the highest juiciness. But the cost is 60 euro per kilo.

Rooster in French

So, we are now familiar with the term "capon" no worse than Europeans, that we imagine this clearly and are ready to meet with him as the main dish. However, this castrated bird, of course, in reality, the average person can not get it: no peasant will not be bothered with growing a capon - economically unprofitable. So we'll work with what we have, and we'll figure out how to make a home cock. And so that the result does not disappoint, the main thing is to know how to choose the object of preparation. The basic principle: the bird must be young. Admissible age - 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 portions, peppered, podsalivaetsya and browned in a creamy (this is necessary) oil. A pound of champignons is cut with plates, a small slice of bacon - slices thinner, onions - half rings, and carrots - circles. All this is fried in a frying pan from under the rooster and postponed. A laurel leaf and crushed garlic clove with herbs (thyme, celery) are added to the pan with a bird, a third of a liter of red wine is poured, and for a quarter of an hour the cock is stewed under the lid. Then pour half a glass of broth - and for an hour 45 minutes again under the lid. After the mushroom fry is added - and after a quarter of an hour the cock is ready. It will only be added with its sauce: in the juice from under the bird, add muscat, half a glass of wine, a couple of spoons of cognac and a slice of butter. After half the boiling, the gravy is ready.

Rooster in a Karelian way

And here's another great recipe, how to cook a home cock. The liver is applied to the carcass, the lungs and the heart are cooked until ready and milled. A third of the white loaf is soaked in milk and mixed with a beaten egg. A large apple without skins and seeds is cut into slices or cubes. All prepared ingredients are combined, flavored with spices (peppers in the assortment, crushed lavrushka, coriander) and shoved inside the cock. From mayonnaise, pressed garlic (head) and salt, sauce is made. They smeared (very generously) the bird and put it for an hour in the oven. From time to time it is necessary to water it with an outstanding juice.

Simple, tasty and juicy!

To defeat the natural stiffness of the cock can be an elementary, but very effective way. Dry baking sheet is covered with a pack of ordinary salt. It is better to take a large one. The layer is leveled so that there are no pits or slides. Spin down the cock is put on a baking tray. It is not necessary (and even contraindicated) in any way to marinate a bird or lubricate with oil. The sheet is removed to the oven for about an hour. With this kind of baking, the bird takes the salt exactly as much as necessary, and acquires a wonderful smooth and crispy crust.