A castrated rooster fattened for eating; a capon (an alternate or archaic spelling).
From Old French capon, from Latin capo, related to castrare (to castrate). The ch- spelling is a variant reflecting French pronunciation patterns that influenced English.
Capons were luxury protein for medieval nobility—castrating roosters made them grow larger, fatter, and more tender, making them prized delicacies served at royal feasts centuries before modern industrial farming.
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