Boiled capon

Recipe second for 8 people based on Capon - cooking method to boil.

Preparation:

Preparation: This method of cooking is the most suitable for the capon, from whose meat an excellent broth is obtained. Salt and pepper it internally. Put it in a saucepan with plenty of cold water, add salt, add the onion, carrot and celery. Bring to a boil over low heat and then simmer for 2 hours or more. Let the capon cool down a bit in its broth, then drain it, remove the skin, cut it into pieces and put it back together on a serving plate. Serve it with salsa verde or spicy fruit mustard. Accompanying wines: Barbera "Sparkling" Oltrepò Pavese DOC, Montescudaio Rosso DOC, Solopaca Rosso DOC.