GIANCARLO QUADALTI'S CAPON BROTH

Giancarlo Quadalti's Capon Broth image

Provided by Jonathan Reynolds

Categories lunch, condiments, soups and stews

Time 3h40m

Yield About 4 quarts

Number Of Ingredients 9

Ingredients

1 large onion, sliced in half
1/2 9- to 10-pound capon
2 stalks celery
2 tomatoes, halved and seeded
1 carrot
3 sprigs parsley
2 bay leaves
1 teaspoon black peppercorns
1 teaspoon coarse sea salt

Steps:

Heat a small, heavy skillet over high heat. When very hot, add the onion halves cut side down and cook until very charred. Put the onion into a large stockpot along with the remaining ingredients. Add 8 quarts (32 cups) cold water and place over medium heat.
Slowly bring the broth to a simmer. Skim off and discard any foam on the surface. Adjust heat and barely simmer, skimming as needed, for 3 to 3 1/2 hours.
Strain the broth, discard solids and refrigerate until the fat solidifies on top. Discard the fat. Use the broth for the passatelli (see recipe).

Nutrition Facts : @context http, Calories 76, UnsaturatedFat 3 grams, Carbohydrate 1 gram, Fat 5 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 54 milligrams, Sugar 0 grams