Eugenio Boer’s Recipe for Broth Made with Capon

Eugenio Boer, an Italian chef, is known for his innovative and adventurous approach to cooking. One of his signature dishes is a broth made with capon, which is a type of poultry known for its tender and flavorful meat. In this article, we will explore his recipe for this delicious and nourishing broth.

Ingredients:

– 1 whole capon, about 3 to 4 pounds
– 2 onions, peeled and chopped
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 1 leek, white and light green parts only, chopped
– 1 head of garlic, halved crosswise
– 1 tablespoon black peppercorns
– 1 bay leaf
– 1 bunch of parsley, chopped
– Salt, to taste
– Water

Instructions:

1. Rinse the capon under cold running water and pat dry with paper towels.

2. In a large pot, place the capon, onions, carrots, celery, leek, garlic, black peppercorns, and bay leaf.

3. Pour enough water to cover the capon and vegetables by at least 2 inches.

4. Bring the pot to a boil over high heat. Then, reduce the heat to low and simmer for about 2 to 2½ hours, or until the capon meat is tender and falling off the bone.

5. Skim any foam or impurities that rise to the surface with a spoon or a fine mesh strainer. This will help to keep the broth clear and clean.

6. Once the capon is cooked, turn off the heat and let it cool for a few minutes. Then, remove the capon from the pot and set it aside.

7. Strain the broth through a fine mesh strainer into a clean pot or container. Discard the solids.

8. Season the broth with salt to taste. Remember to start with a small amount of salt and adjust as needed.

9. Let the broth cool completely. Then, you can store it in the refrigerator for up to 3 days or freeze it for up to 3 months.

10. You can use the capon meat for other recipes, such as soups, stews, salads, sandwiches, or casseroles. It is very versatile and flavorful.

Tips:

– You can add other herbs or spices to the broth, such as thyme, rosemary, oregano, or ginger.
– You can use a pressure cooker or a slow cooker to make the broth faster or easier, but the result may vary.
– You can skim the fat that solidifies on the surface of the broth after it is cooled, or you can leave it for extra flavor and richness.
– You can use the broth as a base for other recipes, such as risotto, pasta, sauce, or gravy. It is very nutritious and aromatic.

Benefits:

The capon broth is a great source of protein, collagen, vitamins, and minerals. It is also low in calories, fat, and carbs. Some of the health benefits of capon broth are:

– Boosting the immune system
– Promoting digestion
– Reducing inflammation
– Supporting bone health
– Enhancing skin, hair, and nail health

Conclusion:

Eugenio Boer’s recipe for broth made with capon is a delicious and healthy option for any meal or occasion. It is easy to make, versatile, and nutritious. You can enjoy it as a standalone drink, or you can use it as a base for other dishes. Either way, you will appreciate the depth and complexity of flavors that this broth has to offer. Give it a try and share it with your family and friends. They will love it!

Quest'articolo è stato scritto a titolo esclusivamente informativo e di divulgazione. Per esso non è possibile garantire che sia esente da errori o inesattezze, per cui l’amministratore di questo Sito non assume alcuna responsabilità come indicato nelle note legali pubblicate in Termini e Condizioni
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