Boiled capon

In one go you can prepare an excellent boiled capon and a delicious meat broth, perfect for making delicious first courses.

Boiled capon is a recipe that tastes of other times. There are now very few people who try their hand at preparing capon broth and therefore boiled capon. Yet this animal, which is nothing other than a castrated rooster, boasts tender and tasty meat .

In many traditions it is not Christmas without capon broth so why not cook the meat as well as possible so as to have two recipes in one at the same time? There is nothing difficult in this recipe and you just need to take a look at the steps to realize it.

How to prepare the boiled capon recipe

1. First make sure that the capon skin is well cleaned and possibly flame it directly on the fire to remove small feathers.
2. Salt and pepper the inside then tie the legs together with string. If you like, you can also add fresh aromatic herbs to the belly.
3. In a large pot, bring the water to the boil with the vegetables, cleaned and cut into rather large pieces. Only when it boils, add the meat and salt and, to taste, some aromas such as pepper, juniper or cloves or herbs such as bay leaves and parsley.
4. Cover with the lid, leaving a vent and cook for 2 hours .
5. Once ready, recover the capon, remove the skin and serve it.

Our advice is to accompany it with boiled potatoes (perhaps cooked in capon broth), homemade mayonnaise or green sauce .

As for the broth , let it cool and place it in the refrigerator overnight. The following morning , remove the layer of fat and filter it twice through a fine mesh strainer. Although the procedure for preparing capon broth involves the addition of cold meat, together with water, the one obtained with boiled capon is still excellent and perfect for cooking tortellini , cappelletti or passatelli .

Conservation

Boiled capon can be kept in the refrigerator, covered in cling film or in an airtight container, for 3-4 days .

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