Subj : St. Leander 13
To   : All
From : Dave Drum
Date : Fri Mar 12 2021 15:23:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Leander's Caldo De Pollo
 Categories: Poultry, Vegetables, Herbs, Citrus
      Yield: 8 Servings
 
      4 lb Chicken; in pieces *
      8 c  Water
      2 ts Salt
    1/2    White onion
      4 cl Garlic; peeled
      3    Celery ribs
      3 lg Carrots; in 3 pcs ea
      2    Cilantro branches

MMMMM--------------------------GARNISH-------------------------------
      1    Avocado; diced
    1/2    White onion; fine chopped
      1    Lime; in wedges
      1    Serrano or jalapeño; minced
    1/4 c  Cilantro; chopped
           Cooked white rice; opt
           Warm corn tortillas
 
  Place chicken, water, and salt into a large stock pot
  and at medium-high heat and bring to a boil. Once foam
  starts forming on the surface, skim and discard.
  
  After removing the foam, add the onion, garlic, and
  celery. Partially cover the pot. Turn heat down and
  gently simmer for about 30 minutes. Do not boil.
  
  Add the carrots, cilantro and if you are using other
  vegetables, add them 15 minutes later since carrots take
  longer to cook. Check the chicken for doneness and, once
  cooked, remove and set aside to cool.
  
  Keep simmering the broth for about 10 more minutes until
  carrots are completely cooked.
  
  When the chicken pieces have cooled, shred it or cut
  into small bite-sized pieces. Dice the carrots once they
  are cooked and set aside.
  
  Strain the broth using a large fine mesh strainer.
  Return the broth to the pot and let it settle for about
  8-10 minutes, remove the fat that rises to the surfaces
  using a large spoon. If you are not using the broth
  right away you can skim off the fat after placing the
  broth for some time in the fridge.
  
  Turn the heat on to low to warm up and check if it needs
  more salt to your taste. When ready to serve, place some
  cooked rice (if using) in a medium-size bowl, a serving
  of shredded chicken, carrots, and stir in the warm
  broth. Let everyone garnish their own soup.
  
  NOTES: * Sometimes I make 1/2 a chicken, or only use
  chicken legs, thighs, ribs and wings since those parts
  render a flavorful broth.
  
  ** You can also add other vegetables to your soup like
  zucchini, chayote, green beans and potatoes.
  
  *** All the garnishes are optional, but it does taste
  heavenly with all of them.
  
  Author: Mely Martinez - Mexico in my Kitchen
  
  RECIPE FROM: https://www.mexicoinmykitchen.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Life is a sum of all your choices." -- Albert Camus
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