Giancarlo Quadalti's Capon Broth

1. 1

   Heat a small, heavy skillet over high heat.

2. 2

   When very hot, add the onion halves cut side down and cook until very charred.

3. 3

   Put the onion into a large stockpot along with the remaining ingredients.

4. 4

   Add 8 quarts (32 cups) cold water and place over medium heat.

5. 5

   Slowly bring the broth to a simmer.

6. 6

   Skim off and discard any foam on the surface.

7. 7

   Adjust heat and barely simmer, skimming as needed, for 3 to 3 1/2 hours.

8. 8

   Strain the broth, discard solids and refrigerate until the fat solidifies on top.

9. 9

   Discard the fat.

10. 10

    Use the broth for the passatelli (see recipe).

* Per serving · 4 servings · Values may vary.

No additional tips available.