Capon ''rolled''
The ''rolled'' Capon is a chicken that underwent castration in the 2nd month of its life. He will then spend 7 months in the open air and then on fattening at the breeder. The capon offers chicken meat on a male carcass. Its flesh is tender, soft and of an exceptional flavor.
Concentrated in December, the annual production is around 4000 pieces, ensured by around thirty breeders with exceptional know-how.
The food, always very fresh, is strictly in line with that of Poulardes: Fine mash of noble cereals and curdled cow's milk.
There has never been clear unanimity on the best recipe, but whatever it is, THE MOST IMPORTANT thing is to control the temperature and the cooking time.
Our advice for an insurance of success: SLOWLY ROAST AND REGULARLY BASED.
