This recipe is part of the recipe for Pork and Cabbage Soup
Makes about 2-1/2 quarts broth
|5||pound capon,* cut into pieces|
|2||medium carrots, halved|
|2||stalks celery including leaves, cut into halves|
|1||large clove garlic, crushed|
|1/2||teaspoon dried thyme leaves, crushed|
|3||quarts cold water|
*Capon provides a wonderfully rich flavor, but can be expensive. You can substitute chicken if you prefer.
- Trim tops and roots from onions, leaving most of the dried outer skin intact; cut into wedges.
- Place onions, capon, carrots, celery, garlic, bay leaf, parsley, peppercorns, thyme and water into stockpot or 6-quart Dutch oven. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 3 to 4 hours, skimming foam that rises to the surface with large spoon.
- Remove broth from heat and cool slightly. Remove large bones. Strain broth through large sieve or colander lined with several layers of damp cheesecloth removing all bones and vegetables; discard bones and vegetables.
- Use immediately or refrigerate broth in tightly covered container up to 2 days or freeze broth in storage containers for several months.
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