After that egg trivia post, I will now post about capons. Surely, not Al Capone. But capons of the rooster kind. With poultry, I prefer hens to roosters. Broilers to be specific. In the first place, I had the impression that rooster meat are tough. But I am getting ahead the story.
So what are capons? They are roosters without penises which have been surgically removed at a young age. Typically, the castration is "performed when the chicken is between 6 and 20 weeks old". Capons are essentially a no-fighting bird as an after effect of castration. Eliminating its testes make the bird tamed. Capons live just to serve as a father for baby chicks. That's it.
And because, capons grow slower than uncastrated cocks, they accumulate more body fat; the "concentration of fat in both the light and dark areas of the capon meat is greater than in that of the uncastrated males". Thus, capons are more tender, juicier and flavorful.
In fact, in some places, capons are considered a delicacy. Back in the old times :-) I remember eating ginger stewed capons during summers. Relatives who came to have a vacation in our home would bring a number as a present to our family. No wonder, those were the days that chicken soup was best, as I recall.
Wiki entry on capons here.