Whole Capon
A chicken surgically castrated and then slaughtered 140 days later.
Completely eviscerated, the AIA Capon was born, raised and slaughtered in Italy. Celebrate with AIA and cook the Whole Capon this way: Stewed Capon Ingredients:
- 1 AIA Capon,
- 1 large onion,
- 1 celery stalk,
- 1 carrot.
Preparation:
Place the Capon in a large pot filled with water and a handful of coarse salt; add a large onion, the celery stalk and the carrot; bring to the boil over medium heat. Skim carefully as needed and continue cooking for about 2 hours.
To serve, remove the Capon from the pan and set it on a platter, surrounded by seasonal vegetables and new potatoes. This dish is excellent served with green sauce, mostarda and pearà sauce.
