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Capon broth π
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Miss Fluffy's Cooking (Angie's Italian Cooking)Capon broth π
For Christmas Day lunch second course we had capon in an orange and brandy sauce. I made this broth from the head, wings and giblets of said bird. Capon is tender and full of flavour, its broth is used typically on Christmas Day with tortellini pasta or I used Passatelli pasta. It's not fatty like chicken so it makes a really perfect and tasty broth #festivecookbook2 #onerecipeonetree #broth
Cooking instructions
* Step 1
Boil everything up together. Simmer on low for about 2 hours
* Step 2
Remove all the bird parts and give them to your dog or neighbour's dog! Remove the veg then leave the broth to cool. Then, using a clean tea towel and a funnel, strain the broth into a clean bowl or jug
* Step 3
Strain again and serve as a base to any soup or pasta
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