Capon Broth

• 4 + 1/2 lbs capon, cut into pieces and cleaned (2 kg)
• 1 + 1/4 cups celery, chopped (150 g)
• 1 + 1/3 cups onions, halved (200 g)
• 1 + 1/4 cups carrots, sliced (150 g)
• 1 sprig rosemary
• 2 sage leaves
• 2 bay leaves
• 5 juniper berries
• 4 cloves
• Black pepper, to taste
• Salt, to taste
• 5 quarts water (5 l)

• Rinse the capon pieces under cold running water to remove any residue and pat dry with paper towels.
• Wash and chop the celery, carrots, and onions as indicated.
• Place the capon pieces in a large pot and cover with 5 quarts of cold water. Bring to a boil and skim off the initial foam that rises to the surface.
• Add the chopped vegetables (celery, carrots, and onions) and herbs (rosemary, sage, bay leaves, and juniper berries).
• Add the cloves and a pinch of coarse salt, then bring the mixture back to a boil.
• Once boiling, lower the heat to a gentle simmer.
• For the first 20-30 minutes, skim off any foam that forms on the surface using a ladle.
• Partially cover the pot and allow it to simmer for about 4 hours. The longer it cooks, the more flavorful the broth will be. Check occasionally and add water if necessary to keep the level consistent, skimming and cleaning the pot edges with a brush as needed.
• When the broth is ready, serve immediately or strain through a fine sieve or cheesecloth to remove solids.
• Return the broth to the heat, if desired, and adjust salt to taste.
• Allow the broth to cool to room temperature, then transfer to airtight containers.
• Store in the refrigerator for 3-4 days or freeze for future use.

Capon broth is ideal for soups, risottos, or as a base for sauces.

Buon appetito!