Stelline and Stellette: Clarified Chicken or Capon Broth

• 1 medium chicken or capon without giblets (about 1.8 kg)
• 2 sticks celery
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Cut one breast from the chicken and set aside. The rest of the meat will be boiled in the broth, but can be used again:

• – sliced and served with boiled potatoes, salsa verde and mostarda.
• – cooked with rice.
• – made into a pasta filling (such as cappelletti).
• – chopped up and use