Add some Latin flair to the classic chicken stock and create Caldo de Pollo, a wonderful, game-changing flavor base for all your Mexican-inspired cooking!
Course Soup
Cuisine Mexican
Keyword Caldo de Pollo, Caldo De Pollo Recipe, How Do I Make Caldo De Pollo, How To Make Caldo De Pollo
Prep Time 15 minutesminutes
Cook Time 2 minutesminutes
Total Time 17 minutesminutes
Servings 8Cups
Calories 205kcal
Author Kathleen
Ingredients
3-4PoundWhole ChickenRinsed
3-4QuartsWater
1Whole OnionCut in Half
1Garlic HeadCut in Half
4TomatilloHusks Removed, Rinsed Well and Cut in Half
2Large TomatoCut in Half
3CarrotsChopped Into 1 Inch Pieces
3CeleryChopped Into 1 Inch Pieces
1JalapenoCut in Half
6Springs Parsley
6Springs Cilantro
1/2TeaspoonDried Marjoram
1/2TeaspoonDried Thyme
2Bay Leaves
6-8Black Peppercorns
1TablespoonSalt
Instructions
Rinse chicken in cold water. Place in a 5-6 quart pot and add just enough to cover the chicken completely, about 3 quarters of water. Add onion, garlic, tomatillo, tomato, carrots, celery, jalapeno, parsley, cilantro, jalapeño, marjoram, thyme, bay leaves, black peppercorns, and salt, then bring to a slow simmer.
Once simmering, skim any foam that rises to the surface. Continue to simmer, on low, for about two hours, or until the chicken is cooked through and the broth is aromatic. Remove caldo from heat and let cool. Place chicken on a separate plate and strain the caldo. Use as a base for stews, soups, or sauces.