This morning I'm cooking a capon. It's a bird that I bought right after Christmas, when the supermarkets around Saint-Aignan often put capon, chickens, turkeys, or guinea hens on sale for half price. This one weighs three kilograms, or about 6½ lbs. It's been in the freezer since December. A capon is a chicken — a large chicken — and it looks like this. Once it is cooked, it can be cut up into pieces that can be re-frozen. So we'll have food for days.
This was supposed to be the chicken we would cook before going on our road trip up to the Baie de Somme region, north of Paris on the English Channel coast, and take with us. We stay in rentals with kitchens when we go on such trips, and we take food with us. That way, we can have dinners in the rental house, which is a lot easier than going to restaurants with Tasha the Sheltie. We had to cancel that trip because of the coronavirus pandemic. We figured we might as well go ahead and cook the capon now. I'm just roasting it in the oven.