Caldo de pollo
8 Servings
Ingredients
| Quantity | Measure | Ingredient |
|---|---|---|
| 1 | Chicken (3 1/2 pounds) or 3 pounds chicken wings and backs | |
| 1 | medium | Onion; unpeeled |
| 3 | Garlic cloves; unpeeled | |
| 1 | Celery stalk or leafy tops of 3 celery stalks | |
| 1 | Carrot; scrubbed, unpeeled | |
| 2 | Bay leaves | |
| 1 | teaspoon | Black peppercorns |
| Salt; to taste |
Directions
The chicken can be left whole or cut up into 6 to 8 pieces. Combine all the ingredients in a medium-large pot or Dutch oven. Bring to a boil over high heat. Reduce the heat at once to low. Simmer, partly covered, until the meat is barely tender, about 30 minutes. Remove the chicken from the stock.Strain through a fine sieve and skim the fat, discarding the solids in the sieve.
Can be stored, tightly covered, 4 to 5 days in the refrigerator, or indefinitely in the freezer.
Yield: 8 to 9 cups
Recipe by: CHEF DU JOUR ZARELA MARTINEZ SHOW #DJ9162 Posted to recipelu-digest Volume 01 Number 262 by Peg Baldassari <Baldassari@...> on Nov 16, 1997