Each bird will weigh around 7 3/4 pounds (3.5 kg.)
Once a year, a capon fair is held on the Sunday before Christmas in the village of Saint-Julia de Gras Capou, where the capons are sold. Capons are preferred there at Christmas instead of turkey.
Many locals recommend to cook the capon in this fashion: the day before, put it in cold water with a bouquet garni, bring water to a boil, poach it for 7 minutes from when the water starts to boil, then chill it over night. Then, cook the next day.
Télétoulouse. Saint-Julia-de-Gras-Capou, le berceau du chapon (Lauragais) . Posted 16 July 2010. Retrieved August 2010 from http://www.youtube.com/watch?v=zqP4EynsJ4k