4 quarts
Notes
Capon soup is an Italian holiday tradition, but I like to use at least a little capon every time I make stock. I buy a capon, cut it in pieces, and freeze the pieces separately. When I make chicken stock, I add a piece or two of the frozen capon. I also add some turkey wings when I make chicken stock – I think it adds richness of flavor. The tomato (or paste) adds a little color and balances the sweetness of the carrot.
Rinse the poultry pieces in a colander under cold running water and drain them well. Place them in an 8- to 10-quart stockpot. Pour in the cold water and bring to a boil over high heat. Boil for a minute or two and you will see foam rising to the surface. Skim off and discard the foam, lower the heat to a strong simmer, and cook 1 hour, occasionally skimming the foam and fat from the surface.
Add the remaining ingredients except the salt to the pot. Bring to a boil, then adjust the heat to simmering. Cook, partially covered 2 to 3 hours, occasionally skimming the foam and fat from the surface.
The last little traces of fat can be “swept” off the surface with a folded piece of paper towel. It is much easier, however, to remove the fat from the chilled stock – the fat will rise to the top and solidify, where it can be easily removed.
Ingredients
- 3 pounds chicken and/or capon wings, backs, necks, and giblets (not including the liver)
- 1 pound turkey wings
- 5 quarts water
- 1 large onion (about ½ pound), cut in half
- 3 medium carrots trimmed, peeled, and cut into 3 –inch lengths
- 2 large ripe tomatoes, quartered or 1 tablespoon tomato paste
- 8 cloves garlic, unpeeled
- 10 sprigs fresh Italian parsley
- 12 black peppercorns
- salt
Directions
Rinse the poultry pieces in a colander under cold running water and drain them well. Place them in an 8- to 10 quart stockpot. Pour in the cold water and bring to a boil over high heat. Boil for a minute or two and you will see foam rising to the surface. Skim off and discard the foam, lower the heat to a strong simmer, and cook 1 hour, occasionally skimming the foam and fat from the surface.
Add the remaining ingredients except the salt to the pot. Bring to a boil, then adjust the heat to simmering. Cook, partially, covered, 2 to 3 hours, skimming the foam and fat from the surface occasionally.
Strain the broth through a very fine sieve, or a colander lined with a double thickness of cheesecloth or a clean kitchen towel. Season lightly with salt. To use the stock right away, wait a minute or two and spoon off the fat that rises to the surface. The last little traces of fat can be “swept” off the surface with a folded piece of paper towel. It is much easier, however, to remove the fat from chilled stock – the fat will rise to the top and solidify, where it can be easily removed.
Variation
Mixed Meat Stock:
For a rich meat stock, simply substitute 3 pounds meaty veal and beef bones – like a beef shin, veal shank bones, and/or short ribs – for 2 pounds of the chicken/capon bones and all the turkey bones. Continue as described above.
