Capon is actually a rooster with it's reproductive parts removed. They run an average of 10-15 lbs each. Boneless leg quarters are not capon. They are called baby chicken or pargiot. Or boneless leg 1/4's.
Capon is very moist too. Maybe thats why they are confused with boneless leg quarters.
I used corned beef today instead of pastrami it worked really well since it didn't have that strong pastrami taste.
I make a mixture of ketchup/mayo/honey with whatever spices I'm in the mood. I Shmear them on the inside then put two slices of corned beef/ pastrami.
Put them seam side down and then sprinkle spices and pour on some duck sauce. Delicious.
