It doesn't look like a capon to me - more of the supermarket type chicken 5-6 week old evidence are on the short wings and legs. The meat would be mushy and tasted bland. Try the free-ranged home grown chickens at 4-4.5 months (net 1.8-2.2 kg) old and you would see the differences in meat texture and sweetness. The method you used is called "Poaching" which is good as the chicken retains it's natural taste and flavor in the body but it takes time to watch the entire 50 minutes. There is another way to cook to obtain about the same result but you don't need to spend 50 minutes watching called boiled 5 minutes and let sit in the pot for 45-50 minutes depending on the size of the capon or chicken.