Caldo de pollo
Cooking Con Claudia · ♥ 3.9K likes · 193.1K views · 6 min video
Read about chicken in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3 tbsp salt
- 1 bunch cilantro
- 4 sticks celery
- ½ whole cabbage
- 8 oz fresh green beans
- 4½ quart water
- 4 lb chicken
Put the water, salt and chicken in a pot over high heat and bring to a boil.
- 1 whole small red bell pepper
- fresh oregano
- 5 whole bay leaves
- 1 whole onion
- 6 cloves garlic cloves
- leek tops
- 1 tsp thyme
- 1 tsp rosemary
- 5 whole whole cloves
- 1 tsp peppercorn
Add cilantro, red bell pepper, oregano, celery, bay leaves, onion, garlic, leek tops, thyme, rosemary, whole cloves and peppercorns.
Reduce to medium, cover and cook 45 minutes, taking the drumsticks out after 25 so they do not overcook.
Aromatics for the broth
After another 20 minutes remove the rest of the chicken; scoop out or strain the vegetables, making sure every peppercorn and clove is gone.
- 3 whole corns
- 3 whole Roma tomatoes
- 1 whole serrano
- 1 whole chayote
- 8 oz baby carrots
Add the corn, Roma tomatoes, serrano, chayote and baby carrots; cook 15 minutes.
Adding the vegetables in stages
Return the chicken, the rest shredded, and cook 5 to 7 minutes until the vegetables are tender.
- lime juice
- cilantro
- salsa
Serve with a squeeze of lime juice, cilantro and salsa, with tortillas.
Serving and tasting