Rosół dworski z kapłonaManor-house capon broth

• 1 (2.5-3 kg)1 (5.5-6.5 lb) capon (kapłon), ideally of the Polish green-legged partridge breed (zielononóżka kuropatwiana), cut in 6-8 pieces
• 300 g10 oz poultry giblets: hearts, gizzards and the neck, gizzards cleaned
• 4 l4 1/4 qt cold water, plus a little extra
• 3 carrots, peeled
• 3 parsley roots (pietruszka) or small parsnips, peeled
• 150 g5 oz celeriac (celery root), peeled, in one piece
• 2 small leeks, white and pale green part, washed
• 100 g3.5 oz white cabbage, one wedge
• 100 g3.5 oz cauliflower, a few florets
• 5-6 dried porcini or other boletes, rinsed
• 1 onion, unpeeled, halved
• 1 tsp black peppercorns
• 4 allspice berries (ziele angielskie)
• 2 bay leaves
• 1 tbsp salt, adjust at the end
• 2 tbsp chopped parsley, to serve
• 250 g2 cups plain flour, for the noodles, plus extra for dusting
• 2 + 1 yolk eggs, for the noodles; farm eggs with deep yellow yolks
• 1 pinch salt, for the noodles

Method

1. 1

   1. Rinse the capon pieces and the giblets briefly under cold water; do not soak them. Put them in a large pot and cover with the cold water.

2. 2

   2. Bring slowly to a simmer over medium heat, skimming off the foam each time it gathers, until no more forms.

3. 3

   3. Take the pot off the heat and pour in a small glass of cold water. Leave it for 5 minutes, so the fine particles settle to the bottom.

4. 4

   4. Lift out the meat and giblets and rinse them in lukewarm water. Ladle the broth through a sieve lined with muslin or a clean cloth into a clean pot, leaving the sediment behind.

5. 5

   5. Return the meat and giblets to the strained broth, add the salt and keep it at the barest simmer, partly covered, for 1 1/2 hours.

6. 6

   6. Add the carrots, parsley roots, celeriac, leeks, peppercorns, allspice and bay leaves, and simmer gently for 1 1/2 hours more.

7. 7

   7. Meanwhile, blanch the cabbage wedge in boiling water for 3 minutes and drain it; this keeps the broth from tasting of cabbage. Char the cut sides of the onion over a gas flame or in a dry heavy pan.

8. 8

   8. Add the blanched cabbage, the cauliflower, the dried mushrooms and the charred onion and simmer for the last 30 minutes.

9. 9

   9. For the noodles, heap the flour on a board, make a well, add the eggs, yolk and salt and knead for 8-10 minutes to a smooth, firm dough. Wrap it and let it rest (see notes).

10. 10

    10. Roll the dough out very thinly on a floured board, let the sheet dry for 15 minutes, dust it with flour, roll it up loosely and cut it into thin strips. Shake them loose.

11. 11

    11. Lift the meat and vegetables out of the broth. Skim off the surplus fat, leaving the small golden eyes of fat on the surface that mark this broth, then strain it through cloth and taste for salt.

12. 12

    12. Cook the noodles in salted boiling water for 2-3 minutes, until they float and are tender, and drain.

13. 13

    13. Put noodles, a few pieces of giblets and some carrot in each bowl, pour the hot broth over and sprinkle with parsley. Serve the capon as a second course.