Anyone have any suggestions for preparing capons?

I am also particularly interested in using them in a crockpot recipe if possible.

Merme

Merme,

The capon is a much plumper bird and is usually best stuffed and roasted. But that can be a pain to do so yes you can certainly chop them up and put them in the crockpot. Normally I use chicken that is older for crockpot recipies. But here is what I usually do.

4 to 6 pieces chicken
2 to 4 potatoes peeled and cut into 1" cubes
4 carrots peeled and cut into 1/2" slices
2 stalks celery cut into 1/8" slices
1 8oz can stewed tomatoes
1 package dry onion soup mix (liptons)
3 Tablespoons parsley
2 Tablespoon sage
1 Tablespoon rosemary
2 teaspoons thyme
1/2 teaspoon garlic

Put the potatoes and carrots in the crockpot add cold water over the top of the veggies and turn on high until the water reaches a good rolling boil. Then put the rest of the ingredients in the crockpot cover with coldwater. Cook on high until it gets a good boil going and then turn down to simmer. It's done when the chicken falls off of the bone.

*** those are dry herb measurements use less if you are using fresh herbs.

I hope you enjoy the recipe.