Brodo di cappone

Rinse the Capon thoroughly under cold running water. Remove any giblets from the cavity and excess fat from the Capon.

Peel the Carrots and cut them into large chunks. Wash the Celery stalks and cut them into large pieces. Peel the Onion and cut it into quarters.

Place the Capon in a very large stockpot. Add the chopped Carrots, Celery stalks, and Onion. Add the Parsley and Black peppercorns.