Capon Broth / Brodo di Cappone
MAKES 4 QUARTS
Brodo di Cappone, (capon broth), is rich and full-bodied, just the kind of broth needed to compliment homemade cappelletti. A capon is a cock that has been castrated, and slaughtered before it is 1 year old. The meat is very flavorful with a good deal more white meat than turkey. Capons can be ordered in your grocery store or they can be found in the frozen meat section.
Or make the broth with a stewing chicken. Capon can also be used as the filling for cappelletti if you do not wish to use a combination of meats. I also serve the cooked capon with a sweet and sour (agrodolce) sauce.
- 1 5-pound capon, cut into pieces
- 1 1/2 teaspoons coarse salt
- 2 cloves garlic, peeled
- 1 bay leaf
- 2 large sprigs each of parsley and basil tied together with kitchen string
- 1 Juice oflarge lemon
- 2 large ribs celery with leaves, cut into quarters
- 3 carrots, peeled and cut into quarters
- 1 tablespoon whole black peppercorns
- 3 plum tomatoes, skinned, seeded and cut into pieces
- Put all the ingredients in a large stockpot and cover with cold water. Bring the ingredients to a boil, lower the heat and simmer covered for 1 1/2 hours or until the meat is tender. During the cooking, use a skimmer to skim off the foam that collects at the top and discard it.
- With a slotted spoon, remove the capon pieces to a bowl. Pour the rest of the soup and ingredients into a cheesecloth-lined strainer over a large bowl. Press on all the solids with the back of a wooden spoon to extract all the juices. Discard the solids.
- Cover and refrigerate the broth overnight, then skim any fat off the top before reheating. The broth can also be frozen for several months.
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