Hen, Chicken or Capon Broth

Method

1. Clean the bird: remove any remaining feathers by passing it over a flame, then pluck larger ones with a knife. Trim excess fat and cut off the tail portion (which contains two glands).
2. Rinse the bird thoroughly under cold running water.
3. Bring a pot of water to a boil, add the bird, and cook for exactly 10 minutes after the water returns to a boil. This releases unwanted fats and flavors.
4. Discard the blanching water, rinse the bird under cold water to shock it, and return it to the pot.
5. Prepare the vegetables: peel an onion and make a cross-shaped incision without cutting all the way through (keep it whole). Insert 3-4 cloves into the onion.
6. Cut 2 carrots into 3 pieces each, cut 2 celery stalks into large chunks, halve 2 garlic cloves (leave the skin on), and cut 5-6 small tomatoes (or 1 large tomato) in half.
7. (Optional) Cut a small piece of ginger into thin slices.
8. Add all the vegetables, cloves, and ginger to the pot along with the bird.
9. Add 1 teaspoon of turmeric and a generous grind of black pepper (to activate the turmeric).
10. Pour in 3 liters of cold water, or enough to cover the bird completely. Reserve the remaining 1 liter for later.
11. Place the pot over low heat and bring to a gentle simmer. During the first phase of cooking, skim off any foam that rises to the surface.
12. Once the water returns to a boil, add 15 g of coarse salt.
13. Cook according to the bird: for a hen, simmer for about 1 hour 45 minutes total; for a chicken or capon, simmer for about 1 hour 15 minutes to 1 hour 30 minutes. After the first hour, add the reserved liter of cold water.
14. If the broth becomes too concentrated during cooking, add a little cold water and finish cooking.
15. Strain the broth through a fine mesh sieve. The broth is ready to use or store.