Ingredients
- One 8-pound capon, cut into 4 pieces (see Note), wings, neck and carcass bones reserved
- 1 leek, white and tender green parts only, thickly sliced
- 1 medium onion, quartered
- 1 carrot, thickly sliced
- 1 celery rib, thickly sliced
- 4 large parsley sprigs
- 2 thyme sprigs
- 1 bay leaf
- Kosher salt
- 1 gallon water
- Vegetable oil, for coating
- Freshly ground pepper
- Salsa Verde
Description
Food & Wine
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