capon broth

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.

Ingredients

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

Instructions

In a large stockpot, combine capon, carrots, celery and onion. Add water and generous pinch salt. Bring to a boil over high heat, skimming foam and fat from surface, then reduce to a gentle simmer and cook for 2 hours. Add cheese rinds and continue to simmer for 1 hour more..

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.

Broth can be made ahead and cooled completely, uncovered, then chilled, covered, 1 week, or frozen in an airtight container up to 2 months.

December 2009