brodo di cappone
TOTAL TIME: 4 hours
MAKES: 3 quarts
The meat from capons (castrated roosters) is rich and flavorful and makes an exceptional broth. However, you may need to order one from a butcher shop. If you can't find one, use a couple stewing hens instead. In Italy, cheese rinds are often added to a simmering pot of soup for added depth of flavor. Many cheese markets and even some supermarkets sell cheese rinds. If you have a rind, but don't plan to use it soon, you can wrap in and freeze it for when you need it.
- 1 (8- to 10-pound) fresh capon, cut into 6 pieces
- 2 carrots, cut into 3 pieces each
- 2 celery stalks, cut into 3 pieces each
- 1 large white onion, peeled and quartered
- 3 1/2 quarts cold water
- 1 tablespoon fine sea salt
- 4 ounces Parmigiano-Reggiano cheese rind
Pour broth through a large fine-mesh sieve into a large bowl, pressing hard on and then discarding solids. Skim off and discard fat, as desired. Season broth with salt to taste.
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