- 1 [4-pound / 1.8-kg] capon, well-cleaned
- 2 medium carrots, peeled then diced
- 2 celery stalks, diced
- 2 large onions, diced
- 10 to 12 cups [2.5 o 3 L] water
- 1/2 teaspoon [2.5 mL] thyme
- 2 bay leaves
- 1 teaspoon [5 mL] rosemary
- 1 clove
- Celery leaves from 1 stalk
- Fresh parsley sprigs, to taste
- Salt and freshly ground pepper, to taste
- Into a large casserole, mix then bring together all the ingredients to a boil over high heat.
- Remove scum then salt and pepper broth.
- Leave to simmer over medium heat for 2 1/2 hours.
- Use a pointed knife to pierce capon legs; if there is no trace of blood, capon is done.
- Remove capon from casserole, skin, bone and reserve capon's meat for another use; throw away the bones, and all the vegetables.
- Strain broth through a fine sieve or a regular sieved lined with cottoncheese cloth, into a large bowl.
- Leave to broth to cool completely; refrigerate until really cold.
- Remove hardened fat on top of broth.
- Pour broth into desired size containers; keep refrigerated, or freeze.