Grilled Capon with Salsa Verde
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.