Capon Broth comfort in a pot!

By GialloZafferano · 180 min

Ingredients

Instructions

1. Rinse the capon pieces under cold running water to remove impurities. Place them in a large pot with the water and bring to a boil over high heat.
2. Meanwhile, cut the celery and carrots into pieces, and cut the onions in half and peel them.
3. As the capon cooks and foam rises, skim it off gently with a ladle. Add the sage, rosemary and bay leaves.
4. Add the juniper berries, cloves and onions, then the celery and carrots. Add a handful of coarse salt and bring back to a boil.
5. Once boiling, lower the heat to minimum. Skim the foam with the ladle during the first 20 to 30 minutes. Partly cover the pot and cook for at least 4 hours.
6. Keep removing foam as it forms, clean the pot edges with a brush, and add more water if it reduces too much.
7. When cooked, either serve the capon right away with the broth, or strain the broth through a colander or cheesecloth and use it for your recipes, serving the boiled capon as a second course.

Summarized from GialloZafferano's video. Watch it for the details.

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