How to make it
7 steps. Take it one step at a time.
Rinse the capon under cold water and ensure it is well cleaned
Rinse the capon under cold water and ensure it is well cleaned. Place it into a very large stockpot.
Add the 4 liters of cold water
Add the 4 liters (4.2 qt) of cold water to the pot, ensuring the capon is completely submerged.
Add the carrots, celery, and the onion halves
Add the carrots, celery, and the onion halves (optionally charred for color). Stick the cloves into the onion and add the black peppercorns and a pinch of salt.
Bring the water to a boil
Bring the water to a boil over medium-high heat. As soon as it reaches a boil, reduce the heat to the lowest setting to maintain a gentle simmer.
During the first 30 minutes, use a slotted spoon
During the first 30 minutes, use a slotted spoon to skim off any gray foam or impurities that rise to the surface. This ensures a clear broth.
30 minCover the pot partially and let it simmer
Cover the pot partially and let it simmer for at least 3 hours. The broth is ready when it is golden and aromatic.
3 hrCarefully remove the capon and the vegetables
Carefully remove the capon and the vegetables. Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean container.
A little kitchen wisdom
The secret to a perfectly clear broth is to maintain a very gentle simmer, often called 'a smile' in Italian kitchens. For a richer amber color, char the cut faces of the onion in a dry pan until blackened before adding them to the pot.
