Capon

The term derives from Latin cāpō (genitive cāpōnis). Historical records show caponization practiced in antiquity (including Roman practices referenced alongside the Lex Fannia of 162 BC) as an agricultural technique to produce tender, fatty meat for special meals.

As a category of domestic chicken, capons are male chickens altered by castration or hormonal treatment. They typically develop a smaller head, comb, and wattle than intact roosters and often achieve greater body mass through fattening and reduced activity.

Not supernatural. Documented physiological and behavioral effects of caponization include reduced aggression compared with intact roosters (allowing multiple capons to be kept together), less active behavior, and altered meat qualities—meat that is less gamey, more moist, tender, and flavorful.