Today I’m taking you to my kitchen to prepare Capon Broth, one of those aromas I can’t separate from Christmas. Every year, when I make it, I rediscover that warm scent that filled my family’s kitchen on the morning of Boxing Day.
I make it with few ingredients and a lot of patience, with a special focus on slow cooking, which is the true magic of this traditional holiday recipe. Yes, because as you know, I often and gladly use the pressure cooker, but in this case, I want to enjoy the aroma that emanates during cooking and its slow bubbling.
Perfect for tortellini, passatelli, an elegant risotto, or just to sip on its own on cold evenings. It’s a tradition I carry on with pleasure every year.
Now I’ll tell you step by step how I prepare it, just as I’ve always seen it done in my family. Let me know if you’ll try it in the comments.
Anna Giovannini – lappetitovienmangiando
Here are links to some traditional recipes, ideal for the Christmas holidays:
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- Half free-range capon
- 1 stalk celery
- 1 carrot
- Half red onion
- Half lemon zest
- to taste salt
Tools
- 1 Saucepan with high sides
- 1 Lemon grater
Preparation
I always start with the vegetables: carrot, celery, and half an onion (I prefer red). I clean them, leave them whole, and put them together with the capon in a large saucepan.
I pour in the necessary water (it must completely cover the meat), add salt, and for my personal taste, also the grated zest of half a lemon (certainly not necessary).
I place the saucepan over high heat and cover with a lid. When it starts to boil, I lower the heat to a minimum, cover only partially with the lid, and let it cook for 2 – 3 hours. During cooking, I check from time to time and if it reduces too much, I add boiling water.
When the Capon Broth: The Traditional Christmas Recipe is ready, I decide how to serve it: with tortellini, passatelli, or simply on its own, perhaps adding a few pieces of meat and the cooking vegetables.
Advice and Storage
We can store the capon broth in the refrigerator for at least 3 days, but in airtight containers, preferably glass or ceramic.
It can also be frozen, but remember to always defrost in the fridge or put it directly to defrost over the heat. Never defrost at room temperature.
It can also be frozen, but remember to always defrost in the fridge or put it directly to defrost over the heat. Never defrost at room temperature.
FAQ (Frequently Asked Questions)
Can I add other vegetables?
You can, but it risks altering the taste.
Is skimming really necessary?
Yes, but only if you want a clearer and more pleasant broth.
Why start with cold water?
To get a more intense broth. This way, the meat slowly releases all its substances.
