Caldo de Pollo
(Chicken Broth) |
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Ingredients:
2 carrots, cut into large chunks
2 celery stalks, cut into large chunks
1 large white onion, quartered
1 chayote, halved
1 head of garlic, halved
1 whole chicken (about 3 ½ pounds), rinsed, giblets
reserved
1 cup flat-leaf parsley
1 cup cilantro
1 tablespoon dried Mexican oregano (see note)
2 bay leaves
1 teaspoon whole black peppercorns
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| Place the vegetables, chicken and giblets
in a large stockpot over medium heat. Pour in only enough
cold water to cover (about 3 quarts); too much will make
the broth taste weak. Toss in the herbs and peppercorns,
and allow it to slowly come to a boil. Lower the heat
and slightly simmer for 1 hour, uncovered, skimming any
impurities that rise to the surface. Add a little more
water if necessary to keep the chicken covered while simmering. |
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