Christmas Capon Quarter

Fully eviscerated, the AIA Capon is born, raised and slaughtered in Italy. Celebrate with AIA and cook the Christmas Capon Quarter as you like.
Alternatively, prepare it like this:

BOILED CAPON

Ingredients:
- 1 AIA Christmas Capon Quarter
- 1/2 onion
- 1/2 celery stalk
- 1/2 carrot

Preparation:
Put the Capon on the fire in plenty of cold water and a handful of cooking salt; add half an onion, half a celery stalk, half a carrot and then bring to a boil over moderate heat.
Occasionally skim carefully and continue cooking for about 2 hours. When serving, drain the Capon and place it on a plate surrounded by boiled seasonal vegetables and new potatoes.
This preparation is excellent served with green sauce, mustard and pearà sauce.