Tortellini in capon broth

First, add a bit of fine salt inside the capon

Wash and clean the vegetables: peel the carrot, cut the onion into an X (the cut must reach halfway through the onion) and insert a clove on each segment, cut the celery stalk into large pieces

In a large pot with high sides, add the capon, the vegetables, some bay leaves, and some peppercorns

Add the 4 liters of cold water

Cook everything over medium heat, until it reaches a boil. As soon as it does, skim the broth with a skimmer and reduce the heat to low

Cook for about 3 hours with the pot covered without stirring (NB: the broth should not boil but “simmer”). Skim, if necessary, from time to time

30 minutes before the end of cooking, add the coarse salt

At the end of cooking, turn off the heat and remove the capon and vegetables from the still hot broth

Strain the still hot broth through a very fine mesh strainer

Let the broth cool first at room temperature and then in the fridge for 24h

The next day, remove the fat that has formed on the surface with the help of a spoon and strain the liquid again for a clearer broth

Use the broth to cook the meat-filled tortellini. Adjust the salt if necessary