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1
Put the capon wings, neck and carcass bones in a large pot.
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2
Add the leek, onion, carrot, celery, parsley, thyme, bay leaf and 1 tablespoon of salt.
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3
Add the water and bring to a boil.
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4
Cover and simmer over low heat for 15 minutes.
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5
Carefully add the capon legs followed by the breast pieces to the hot liquid in the pot and bring to a simmer.
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6
Reduce the heat to low and simmer until the capon breast pieces are just cooked through, about 20 minutes; transfer the breast pieces to a large rimmed baking sheet with tongs, being careful not to break the skin.
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7
Continue poaching the capon legs until cooked through, about 35 minutes longer; transfer to the baking sheet.
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8
Let the capon pieces cool to room temperature, then rub them all over with vegetable oil.
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9
Strain and reserve the poaching broth for the Grilled Cauliflower Salad with Raisin-Almond Dressing.
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10
Light a grill.
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11
Season the capon pieces with salt and pepper and grill, skin side down, over moderately high heat for about 5 minutes, or until the skin is crisp and lightly charred.
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12
Turn the capon pieces and grill for 5 minutes longer, or until they're browned and heated through; let cool slightly.
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13
Thickly slice the breast and thigh meat.
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14
Arrange the capon on a platter and serve with the Salsa Verde.
