Caldo De Gallina - Mexicano
- water
- chicken back, 2 legs
- coarse salt
- whole peppercorn
- whole coriander
- bay leaf
- carrot
- celery
- potatoe
- cooking oil
- rice
- onion
- garlic
- chile paste (ancho or new mexico)
- oregano (dried or fresh)
- garnish: chopped cilantro and onion
- Wash chicken with water and salt. In a large thick bottomed pot, bring water to boil with whole chicken pieces. Add washed whole carrots, celery, halved onion and bay leaf. Bring to a slow simmer. In mortar and pestle, crush peppercorn, coriander and add to broth. Add coarse salt. Do not boil too rapidly. Clean foam off the top. Simmer for 45 min.
- Remove meat and place in a bowl. Cover and place aside. Remove large pieces of vegetables and discard. Strain broth through a colander into a container, saving the broth. Discard contents in the colander.
- more to follow...
water, chicken back, salt, peppercorn, coriander, bay leaf, carrot, celery, potatoe, cooking oil, rice, onion, garlic, chile paste, oregano, cilantro
Taken from www.epicurious.com/recipes/member/views/caldo-de-gallina-mexicano-1241254 (may not work)