Weight450g

Christmas Capon Quarter

Castrated chicken using a surgical method and slaughtered after at least 140 days from the procedure.

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

BOILED CAPON

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

Preparation:
Put the capon on the stove in plenty of cold water and add a handful of cooking salt; add half an onion, half a celery stalk, and half a carrot, then bring to a boil over moderate heat.
From time to time, carefully skim off the foam and continue cooking for about 2 hours. When ready to serve, drain the capon and arrange it on a plate, garnishing it with seasonal boiled vegetables and new potatoes.
This preparation is excellent served with green sauce, mustard, and pearà sauce.

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