Capon

Capon

Kaplun - specially fattened for meat, castrated rooster or capon ^[1] , which gave the name to the dish.

Capon was more often used before the beginning of the 20th century in European cuisine , mainly French , which has long introduced a distinction between four types of chicken: chicken , chicken, chicken and capon. All of them differed from each other in taste, in the way of preparation and were intended for different dishes. Capon was cooked whole, mostly baked as a main dish. The chickens were fried and boiled, the chicken was boiled in a broth and stewed in pieces, the fowl was fried whole or in half.

Currently, in broiler production, the previous methods of preparing poultry have lost their meaning, but the old terminology is still preserved in the restaurant language as an indication of the nature of the preparation.