Capon Broth

Capon broth is a classic of Italian cuisine, especially during the winter holidays like Christmas. Here is the recipe for preparing a tasty capon broth.

Ingredients

• 1 whole capon (about 2-3 kg)
• 3 liters of water
• 2 carrots
• 2 celery stalks
• 1 onion
• 2 bay leaves
• Salt to taste
• Whole black peppercorns to taste (optional)
• A few sprigs of parsley (optional)

Preparation

1. Clean the capon by removing any feather residues and giblets, then rinse it under cold running water.
2. In a large pot, place the capon and cover it with about 3 liters of cold water. Bring slowly to a boil.
3. While the water is heating, peel the carrots and clean the celery. The onion can be left whole or cut in half. If you wish, you can also slightly char its surface over an open flame to add a smoky flavor to the broth.
4. As the water begins to boil, foam will form on the surface: remove it with a skimmer.
5. Add the prepared vegetables, bay leaves, a pinch of salt, and if liked, some peppercorns and the parsley sprigs.
6. Let the broth simmer very gently, with the lid partially open, for at least 2-3 hours, until the capon is tender and the broth is flavorful. During cooking, adjust the salt if necessary.
7. Strain the broth through a fine strainer to remove meat and vegetable residue. You can keep the capon for other preparations, like salads or tortellini in broth.

Tips: Capon broth can be stored in the refrigerator for about 2-3 days. If you want to store it longer, you can freeze it in suitable containers.

Curiosity

The capon is a castrated rooster that, due to a particular diet and castration itself, develops meat that is more tender and tasty, ideal for preparing rich and hearty broths. Capon broth is also an excellent base for many dishes of Italian tradition, such as tortellini in broth, typical of the Emilian cuisine.