Free-range capon salad

INGREDIENTS FOR 6 PERSONS:

1 capon about 1.5 kg,

1 liver capon,

20 g butter,

1 onion, 1 leek, 1 sprig of rosemary, salt and pepper,

1 tablespoon chopped parsley, lettuce as desired,

olive oil, red wine vinegar.

HOW TO COOK:

In a saucepan put a little oil, a knob of butter, onion and sprig of rosemary. Let brown slightly and add the whole capon. Fry over low heat, making brown on both sides for about fifty minutes, then allow to cool slightly, bone, and pass it in the oven to keep warm, leaving about 180 ° C.

Cook the livers for 3-4 minutes over direct heat with a knob of butter, adding the chopped parsley. Arrange on plates a bed of seasonal salad dressed with oil and vinegar, cut the capon into pieces not too small and dress with the sauce made with liver and parsley.