The luxury of the capon

Our capons are raised in agroforestry on ranges where Nicolas has planted more than 10,000 trees to meet their needs: ash, wild cherry, walnut, oak, maple…

He has developed an effective free-range rearing approach where the poultry is housed in large mobile shelters that move across twenty ranges amidst nature.

This allows them to peck at what they need from the soil: worms, insects, fruits, berries… without living on overgrazed grass.

 

Seven months of rearing under the trees for extraordinary meat.

At our request, Nicolas extended the rearing periods to obtain fleshier, fattier birds with even more flavorful meat.

This lively flock roams, squabbles, and lives its life as poultry for 210 days.

The windbreak effect of the shrubs and the shade they provide offer a safe and peaceful environment, along with a varied diet. The birds are raised on these ranges in total freedom for 7 months.

The capons are fed wheat and field beans for the first 5 months, and mainly maize for the last 8 weeks to perfect the succulence of their meat.

Their fattening begins in late May and we receive them 7 months later, in December.

 

Certified organic and grain-fed

Our capons average between 4 and 5 kilos, much more than those typically found in shops. This serves 10 to 12 guests.

Thanks to Nicolas's careful preparation, the drawn capons can mature for 28 days in the cold for even more tender and flavorful meat.

 

Easy to cook

A partially eviscerated bird means that only the intestines have been removed (hence the term effilé). This allows the poultry to be kept for much longer.

Before cooking, remove the giblets— the gizzard, liver, and heart—and remove the head.

As you know, I prefer spit-roasting over the flames of a wood fire. But if you do not have that option, simply use your oven.

Place the capon on a rack over a dripping pan containing a glass of water, and roast at 180°C for thirty minutes per kilo (two and a half hours for a 5kg capon). Add ten minutes if the bird is stuffed.

Halfway through cooking, you can add a few coarsely chopped potatoes to the dripping pan, place one or two sprigs of rosemary on top, and return them to the oven.

The potatoes will cook in the high-quality fat and juices of the capon, taking on the scent of rosemary.

Important: keep the abdominal fat you removed before cooking. Cut it into small cubes and melt it gently in a saucepan. As soon as the small cracklings have browned, filter the fat and store it in a cool place. This fat will be a superior replacement for butter or olive oil for all your meat, fish, or vegetable dishes.

 

This poultry is as good cold as it is hot.

If you cook it on Sunday, you can eat the rest during the week with a good mayonnaise, a salad, and a bit of sourdough bread made with truffle-orchard wheat flour.

 

Guarantees

If for any reason you are not delighted with this product,

Contact Pascale at 05 65 31 82 51.

We will find a solution to ensure your satisfaction.

Several thousand people have already tasted our products or have visited Domaine de Saint-Géry.
What they say:

At Saint-Géry, happiness is everywhere! In the meadow, with all these freshly picked seasonal vegetables. Beneath the meadow, a singular moment finding the black gold thanks to Freya's unerring nose. And of course, on the plate! Let us not forget the warmth of the welcome and Pascale's constant smile! BAPTISTE, CHRISTÈLE AND ARNAUD	Sublime! Every dish explained, its origin and character described and justified—it is pure joy! I did not know such refinement, down to the smallest detail, could exist… GUY AND MONIQUE
As for the products, words are not enough. You must come and taste them… more than just a meal, an art of nourishment. JUAN-CARLOS AND MARIE-ANNE	When the sense of taste and pleasure aligns with the challenges of the planet… Thank you again. SÉBASTIEN D.

 

 

Question/Answer:

 

1. 1. Where are your capons raised?
      They are raised in agroforestry by Nicolas in the heart of the South-West, in the Gers. They roam in the open air in a natural environment.
   2. How are these capons raised?
      These capons are raised in total freedom under the trees, in large mobile shelters that move across some twenty ranges. They have access to a varied diet, including worms, insects, fruits, and berries.
   3. How long are they raised?
      The capons are raised for 7 months under the trees, which helps to develop their extraordinary meat.
   4. What is their diet?
      For the first 5 months, they are fed wheat and field beans, then during the final 8 weeks, they primarily receive maize to enhance the tenderness of the meat.
   5. How are they prepared for delivery?
      Nicolas has developed a finishing process for the poultry that ensures the quality of the skin and meat. The capons are partially eviscerated (effilé) and can mature in the cold for 28 days for enhanced tenderness and flavor.
   6. What is the difference between a poularde and a capon?
      The poularde is the female; she has fine meat with a delicate flavor. The capon is the castrated male; it offers juicy, flavorful, and highly aromatic meat. The choice depends on the number of guests and your preferences: 6 to 8 for a poularde, 8 to 12 for a capon.
   7. What should be done before cooking?
      The liver, gizzard, and heart must be removed from the capon, and the head must be removed.
   8. How to cook these poulardes?
      One suggestion is to roast them at 180°C for thirty minutes per kilo, with the option of adding potatoes and herbs halfway through. It is also recommended to keep the abdominal fat for future culinary use.
   9. How long can they be kept?
      These capons can be stored in the cold for at least 3 weeks after delivery, allowing them to mature for even more tender and flavorful meat.
   10. How can I order these capons?
       You can order these capons by contacting Pascale at +33 (0)5 65 31 82 51. Quantities are limited, so we recommend ordering as soon as possible.
   11. Where can I find more information?
       You can find more information on the Domaine de Saint-Géry website at www.saint-gery.com or by subscribing to our Letter on the Good Taste of a Farmer-Chef.

If you have a question, do not hesitate to call Pascale at 05 65 31 82 51