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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This recipe goes with Sopa Caldosa, Corn-Poblano Soup with Salsa Verde, Corn Tortilla Soup, Seafood Chilpachole, Black-Bean Soup, Sopa Ranchera, Sopa de Ajo Ingredients:
8 cups water |
1 teaspoon salt |
1 (3 1/2-pound) chicken |
1 medium onion, unpeeled and sliced |
1 medium tomato, sliced |
6 garlic cloves, sliced |
3 bay leaves |
1 tablespoon cider vinegar |
Directions:
1. Combine first 7 ingredients in a large Dutch oven; cover and bring to a boil over medium heat. Reduce heat; simmer 40 minutes or until chicken is done. Remove chicken from cooking liquid; cool. Remove chicken from bones; reserve meat for another use. Return bones and skin to cooking liquid; stir in vinegar. Cover and simmer 1 hour.
2. Strain broth through a sieve into a large bowl; discard solids. Cover and chill broth 8 hours. Skim solidified fat from surface of broth; discard.
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