You can prepare capon like any other poultry dish. Typically, capons are roasted and the procedure for doing so is similar to roasting a chicken; due to its larger size, however, the cooking time will be longer.
Traditionally, roosters are braised. For instance, the classic French dish coq au vin involves braising a rooster in red wine. That is because their meat is tougher than chicken meat and they are usually slaughtered at an older age, which toughens the meat as well. As such, braising is also a good cooking technique for preparing capon.
A capon is more flavorful than a chicken as well as a turkey, with tender and juicy meat that is is void of any gamey taste. It is full-breasted and has a high-fat content, keeping what could become dry white meat nice and moist as it cools.
If you do manage to find capon meat in your local grocery store, you can follow a braised chicken recipe to prepare it. A whole, cut-up capon combines with bacon, leeks, onion, garlic, rosemary, tomato paste, chicken stock, and white wine and cooks slowly until bubbling and cooked through.

A roasted capon is a perfect centerpiece for a dinner party or holiday table. Keep it somewhat simple or try something a little more exotic.
Depending on where you live and how specialized your local supermarket is, you may be able to find a capon in the poultry section. Since capon is not an item that is bought often and therefore restocked regularly, it is important to look at the “sell-by” date, as well as the quality of the meat and make sure it’s fresh.
If you don’t see a capon in the poultry case, it is worth asking the butcher if he can get one for you. Otherwise, specialty groceries and online meat purveyors are your best bet.
If you don’t plan to cook the capon immediately, you can store it in the refrigerator for two to three days. To be sure that no liquids escape into your fridge, place the packaged capon in a plastic bag first. For longer storage, you can freeze the capon for three to four months, although it will begin to lose its flavor after two months. If the capon came with giblets, remove them before freezing and store separately.
In a 4-ounce serving of roasted capon (including the skin), there are 259 calories and 13.2 grams of fat, as well as 97 milligrams of cholesterol (which is 32 percent of the daily recommended value). Capon also has 32.7 grams of protein, making it a good source of this nutrient.”
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