I've never tried it, but I feel like using a capon for coq au vin is almost a waste of a capon though? As I'm sure you know coq au vin was a recipe invented to deal with the toughness of old roosters, which you had to marinate overnight (or more) and slowly cook in liquid for a long time to tenderize. But a capon, being castrated, becomes much fattier than non-castrated chickens, and is therefore very tender. It makes it an ideal candidate for roasting IMO.
8/19/16 at 10:16am