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. More Healthy Poultry Recipes
The poached capon can be refrigerated in the broth overnight. Bring to room temperature before grilling.
Have your butcher cut up the capon for you: You should have 2 whole legs and 2 boneless breast halves (with skin) with the first joint of the wing attached. Keep the bones for the poaching liquid.
"This capon isn't very heavy, but it has a smoky note to it," Bobby Stuckey says. A blend of local Friulian grape varieties Refosco and Pignolo (with a touch of Merlot), "has low tannins and firm acidity, and will balance perfectly with it," he says. An easier-to-find choice would be a Barbera d'Asti from Piedmont.