Giancarlo Quadalti's Capon Broth
- Total Time
- 3 hours 40 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1large onion, sliced in half
- ½9- to 10-pound capon
- 2stalks celery
- 2tomatoes, halved and seeded
- 1carrot
- 3sprigs parsley
- 2bay leaves
- 1teaspoon black peppercorns
- 1teaspoon coarse sea salt
Nutritional analysis per serving (2 servings)
76 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 6 grams protein; 54 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Heat a small, heavy skillet over high heat. When very hot, add the onion halves cut side down and cook until very charred. Put the onion into a large stockpot along with the remaining ingredients. Add 8 quarts (32 cups) cold water and place over medium heat.
- Step 2
Slowly bring the broth to a simmer. Skim off and discard any foam on the surface. Adjust heat and barely simmer, skimming as needed, for 3 to 3½ hours.
- Step 3
Strain the broth, discard solids and refrigerate until the fat solidifies on top. Discard the fat. Use the broth for the passatelli (see recipe).
Private Notes
Comments
I was lucky enough to find a capon (exactly 10 lbs!) at a local butcher. They are available but you have to search. Note: capon are expensive. It didn't take long for the fragrances of this stock to fill the room and send me into a Thanksgiving reverie. I will use it for "tortellini in brodo." Last but not least, the taste of the capon was subtly incredible (that feels like an emotion more than a statement of fact.) I cannot wait to taste the other 1/2 roasted...
Advertisement