1 large capon, cut into 8 pieces
1 1/2 teaspoons coarse salt
2 cloves garlic, peeled & smashed
1 large onion, peeled and studded with 8 whole cloves
1 bay leaf ripped
2 large sprigs each of parsley and basil tied together with kitchen string
Juice of 1 large lemon
2 large ribs of celery with leaves, cut into quarters
3 carrots, cut into quarters
1 tablespoon whole black peppercorns
3 plum tomatoes, skinned, seeded and cut into pieces
Put all the ingredients in a large stockpot and cover with cold water. Bring the ingredients to the boil, lower the heat and simmer covered for 3-4 hours or until the meat is tender. During the cooking, use a skimmer to skim off the foam that collects at the top and discard it.
With a slotted spoon, remove the capon pieces to a bowl, cool slightly then remove all the delicious meat and shred. Pour the rest of the soup and ingredients into a cheesecloth-lined strainer over a large bowl. Press on all the solids with the back of a wooden spoon to extract all the juices, then discard the solids. Add the shredded capon meat and for an extra special treat, add tiny pieces of fresh pasta, heat gently and serve.......
To store, cover and refrigerate the broth overnight, then skim any fat off the top before reheating. The broth can also be frozen for several months.