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Basic Chicken Stock |
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Print this Recipe
(Caldo de Pollo)
Category: Basic Broths
Makes about 2 quarts
This stock is a terrific base for soups or stews, and the cooked chicken meat is shredded to use for enchiladas, tacos, tortas, soups, and in many other ways. I sometimes enhance my stock by adding a 14-ounce can of fat-free reduced-sodium chicken broth, for a more pronounced flavor.
3 pounds chicken, cut into pieces (1 chicken)
1 medium white onion, sliced
1 large carrot, scrubbed and sliced (do not peel)
1 rib celery, sliced
3 cloves garlic (medium), peeled
2 bay leaves
2 sprigs parsley
8 black peppercorns, cracked
1/2 teaspoon salt
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1. Put the chicken in a large pot with 2 1/2 quarts of water. Bring to a boil; then reduce the heat, and simmer, skimming any foam that rises to the surface.
2. Add all of the remaining ingredients, reduce the heat, and simmer, partially covered, 1 hour. Remove the chicken pieces to a platter.
3. When cool, remove the meat from the bones. Discard the bones and shred the meat. Cover and refrigerate. Strain the stock through a strainer, and discard the solids. When the stock is cool, skim the fat from the top. Cover and refrigerate for up to 3 days, or freeze for up to 3 months.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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