Grilled Capon With Salsa Verde

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One 8-pound capon, cut into 4 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 large parsley sprigs

2 thyme sprigs

1 bay leaf

Kosher salt

1 gallon water

Vegetable oil, for coating

Freshly ground pepper

Salsa Verde

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