The information here is presented for historical purposes only.

The process described in the Sears Caponizing Manual below is internal surgery and has a high mortality rate that is done without anesthesia. This surgery is quite painful to the rooster. Chickens don't usually complain about pain, but they do feel it. Part of the text below mentions "gas pockets" which is actually a sign of a painful infection.

Due to animal welfare concerns about performing internal surgery without pain management, the practice has been completely banned in several countries, including the United Kingdom and most European Union nations. It remains legal and largely unregulated in the United States. It should not be attempted without the guidance of a veterinarian.

These days, thanks to modern breeding practices, caponizing is no longer necessary or practical. If you want birds for meat production, get fast growing meat hybrids from the hatchery. Modern meat hybrids will grow to 10 lbs or more in less than three months and can be processed as early as 6 weeks. A standard breed capon would take nearly a year to reach the same weight and would produce inferior meat.

DO NOT TRY THIS YOURSELF!

It is my personal recommendation that you should not purchase capons from the grocery store or food market. Doing so creates a demand for these birds and encourages farmers to continue producing them. Because all chickens used for meat must eventually be killed, it is important to minimize their suffering by not inducing severe pain by caponizing them.

As a side bar regarding meat hybrids. These birds are designed to grow fast and be processed at a young age. Don't order meat hybrids unless you are willing to kill and process them. If not processed in a timely manner, they will die an agonizing death on their own. Meat hybrids are the only type of chicken where Not Processing them is considered inhumane.