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Ski Weekend

Slide 9 of 15

Grilled Capon with Salsa Verde

This ingenious method of cooking capon (an extremely large male chicken) involves poaching the bird in chicken stock to make it succulent, then finishing the cooking on the grill to add smoky flavor (Lachlan Mackinnon-Patterson calls this “seasoning on the grill”). Cutting the capon into pieces before poaching helps ensure that the breast and legs all cook evenly.

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