Capon broth and raw ham tortellini

For 4 people
Preparation: 15 mins
Cooking: 1h40

Ingredients :

• The remains of 1 roasted French Poultry capon
  500 g raw ham tortellini

1 onion

2 carrots

4 garlic cloves

1 bunch of thyme

2 sprigs of oregano

½ tsp. peppercorns

Salt, ground pepper
•  

Preparation:

1. Shell the capon entirely to recover the flesh and enjoy it in the form of a quiche or salad.
   
   
2. Collect all the bones, skin, cartilage and roughly break the carcass. Place everything in a large pot. Add the peeled and quartered onion and carrots, the garlic cloves and the thyme. Add the pepper and pour in 3.5 liters of cold water.
   
   
3. Cover and bring to a boil. Remove the lide and let reduce by full pwoer for 1 h 30 or until you get  1,5 l of broth.
   
   
4. Strain the broth through a fine strainer. You can salvage the carrots if you wish.
   
   
5. Bring 1 large pot of salted water to a boil and immerse the tortellini following the recommended cooking time. Drain them.
   
   
6. Heat the capon broth and divide it into bowls. Add the tortellini.
   
   
7. Decorate with fresh oregano and carrots if you wish, enjoy hot.

Recipe proposed by the Association for the Promotion of French Poultry.
More recipes on the site :
https://www.volailles-festives.fr