Brodo di cappone (capon broth)

Instructions

1. Rinse the capon under cold water, remove the giblets and put it in a large pot with the cold water.
2. Bring gently to the boil, skimming off the foam that rises to the surface.
3. Add the vegetables whole or roughly chopped, the garlic, bay, peppercorns and parsley.
4. Let it simmer very gently, partly covered, for about 2 hours, skimming now and then.
5. Take out the capon, pick off the meat, then return the bones and carcass to the broth for another 30 minutes.
6. Strain the broth through a fine sieve, adjust the salt, then reheat it when serving.
7. If you like, cook the small pasta directly in the broth a few minutes before serving.