Equipment
Ingredients
Broth Base
- 150 g yellow onion, halved
- 1 capon, whole, about 2-3kg (5-7 lbs)
- 2 celery stalks, stalks
- 2 roma tomato, halved and seeded
- 100 g carrot, roughly chopped
- 10 g fresh parsley sprigs
- 2 bay leaf
- 6 g black peppercorns
- 7 g coarse sea salt
- 7½ L cold water
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 852 kcal
- Protein
- 116 g
- Carbohydrates
- 18 g
- Fat
- 33 g
- Fiber
- 3 g
- Sugar
- 4 g
- Sodium
- 1274 mg
- Saturated Fat
- 10 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 8 g
- Cholesterol
- 1825 mg
- Potassium
- 1717 mg
- Calcium
- 160 mg
- Iron
- 39.8 mg
- Magnesium
- 148 mg
- Phosphorus
- 1331 mg
- Zinc
- 21.6 mg
- Vitamin A
- 27552 mcg
- Vitamin C
- 128 mg
- Vitamin E
- 0.5 mg
- Vitamin K
- 56 mcg
- Vitamin B6
- 3.1 mg
- Vitamin B12
- 81.3 mcg
- Thiamin
- 0.69 mg
- Riboflavin
- 7.05 mg
- Niacin
- 44.2 mg
- Folate
- 2491 mcg
- Water
- 2446 g
Sources: USDA FoodData Central
Method
Char the onion: Heat a small, heavy skillet over high heat until very hot. Place the halved onion, cut-side down, in the hot skillet and cook, without moving, until the cut surfaces are well charred, about 5-7 minutes. Transfer the charred onion to the large stockpot.
Combine ingredients: Add the capon carcass (and trimmings, if using), celery stalks, halved and seeded tomatoes, carrot, parsley sprigs, bay leaves, black peppercorns, coarse sea salt, and cold water to the stockpot with the charred onion.
Simmer the broth: Place the stockpot over medium heat and slowly bring the contents to a gentle simmer. Skim off and discard any foam or impurities that rise to the surface. Reduce the heat to low, maintaining a bare simmer, and cook for 3 to 3 1/2 hours, skimming as needed.
Strain and chill: Carefully strain the broth through a fine-mesh sieve, discarding the solids. Allow the broth to cool slightly before transferring to an airtight container. Refrigerate until the fat solidifies on the top (at least 2 hours), then discard the fat. The broth is now ready to be used.
Chef's Notes
- Capon broth is a foundational element in many classic Italian dishes and other cuisines, used as a base for soups, risottos, sauces, and reductions.
- For the best flavor, use a high-quality capon carcass and fresh vegetables. Avoid using pre-cut vegetables.
Storage
Refrigerator: 3 days — Store in airtight container. Broth will thicken as it chills. Skim any fat that solidifies on top before using.
Freezer: 3 months — Freeze in airtight containers or freezer bags, leaving headspace for expansion. Thaw in the refrigerator overnight or gently on stovetop.
Reheating: Reheat gently in a saucepan over medium heat until steaming, or in microwave. Do not boil.
Troubleshooting
Broth is cloudy
Cause:
Prevention:
Broth lacks flavor
Cause:
Prevention:
Cultural Context
Capon broth, or 'brodo di cappone' in Italian, is a staple of Italian cuisine, particularly during the holiday season. It is prized for its rich, savory flavor and is often served as a starter course or used as a base for other dishes. The use of a capon, a castrated rooster, results in a more tender and flavorful broth.
