Ingredients Jump to Instructions ↓

  1. 1 Capon - (abt 5 lbs) - cut into pieces

  2. 1 1/2 teaspoons 7 1/2ml Coarse salt

  3. 2 Garlic cloves - peeled

  4. 1 Onion - peeled, and (large) Studded with

  5. 8 Whole cloves

  6. 1 Bay leaf

  7. 2 Parsley sprigs - tied together with (large)

  8. 2 Basil sprigs - with kitchen string (large) Juice of

  9. 1 large lemon

  10. 2 Celery ribs with leaves - cut into quarters (large)

  11. 3 Carrots - peeled, and Cut into quarters

  12. 1 tablespoon 15ml Whole black peppercorns

  13. 3 Plum tomatoes - skinned, seeded, And cut into pieces

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Put all the ingredients in a large stockpot and cover with cold water. Bring the ingredients to a boil, lower the heat and simmer covered for 1 1/2 hours or until the meat is tender. During the cooking, use a skimmer to skim off the foam that collects at the top and discard it. With a slotted spoon, remove the capon pieces to a bowl. Pour the rest of the soup and ingredients into a cheesecloth-lined strainer over a large bowl. Press on all the solids with the back of a wooden spoon to extract all the juices. Discard the solids. Cover and refrigerate the broth overnight, then skim any fat off the top before reheating. The broth can also be frozen for several months. This recipe yields 4 quarts.


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