Today’s recipe screams Christmas!
In fact, I am about to write the recipe for Capon Broth.
Simple and rich in flavor, it is a much-appreciated first course.
The capon meat in broth is very tender and thus pleasant to eat.
It is recommended to eat this dish accompanied by some special sauces such as a green sauce or mustard (a friend from Cremona recommended it 😉
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Stovetop, Slow Cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 capon
- 1 carrot
- 1 celery
- 1 onion
- 2 cloves
- 2 juniper berries
- to taste salt
- 5 qts water
Preparation
First of all, you need to put celery, carrot, onion studded with cloves, and juniper berries in a tall pot;
Pour in the water and add salt;
When the water begins to boil, gently lower the capon in;
Cook for 1 hour or 1 hour and 20 minutes;
The capon broth is ready!
Remove the capon from the broth and quickly brown it in a pan before serving it as a second course.
The broth can be kept in the fridge for a couple of days. It can also be frozen.
