How to Make It
In a stockpot, combine the water, wine, garlic, carrot, celery, parsley, onion and thyme and bring to a boil. Reduce the heat to moderately low, add the capon, breast side up, and return to a gentle boil. Simmer the capon until just cooked through but still moist, about 45 minutes. Carefully remove the capon from the pot and let cool slightly, then refrigerate until chilled, about 1 hour. Strain the broth and store it in the refrigerator or freezer for another use.
Preheat the oven to 350°. Spread the pine nuts in a small baking dish and bake for about 3 minutes, shaking the pan occasionally, or until lightly toasted. Let cool. Using your fingers, pull the capon meat into 2-inch pieces; discard the skin and bones. In a large bowl, toss the shredded capon with the pine nuts, scallions, raisins, chives and tarragon. Add the olive oil and vinegar, season with salt and pepper and toss the ingredients to combine. Mound the capon salad on plates and serve.