- 1 (8 pound) capon, cut into pieces (see Note), wings, neck and carcass bones reserved
- 1 leek, white and tender green parts only, thickly sliced
- 1 medium onion, quartered
- 1 carrot, thickly sliced
- 1 celery rib, thickly sliced
- 4 sprigs parsley
- 2 sprigs thyme
- 1 bay leaf
- Kosher salt
- 1 gallon water
- Vegetable oil, for coating
- Freshly ground pepper
- Salsa verde (see Note)
- Put the capon wings, neck and carcass bones in a large pot. Add the leek, onion, carrot, celery, parsley, thyme, bay leaf and 1 tablespoon of salt. Add the water and bring to a boil. Cover and simmer over low heat for 15 minutes.
- Carefully add the capon legs followed by the breast pieces to the hot liquid in the pot and bring to a simmer. Reduce the heat to low and simmer until the capon breast pieces are just cooked through, about 20 minutes; transfer the breast pieces to a large rimmed baking sheet with tongs, being careful not to break the skin. Continue poaching the capon legs until cooked through, about 35 minutes longer; transfer to the baking sheet. Let the capon pieces cool to room temperature, then rub them all over with vegetable oil. Strain and reserve the poaching broth for another use.
- Light a grill. Season the capon pieces with salt and pepper and grill, skin side down, over moderately high heat for about 5 minutes, or until the skin is crisp and lightly charred. Turn the capon pieces and grill for 5 minutes longer, or until theyre browned and heated through; let cool slightly. Thickly slice the breast and thigh meat. Arrange the capon on a platter and serve with the Salsa Verde.