Caldo de Pollo
Equipment
- Large heavy-bottomed stockpot.
- Sharp chef's knife.
- Cutting board.
- Wooden spoon.
- Precision kitchen scale.
- Strainer.
- Ladle.
- Measuring cups and spoons.
Ingredients
- 1 (3-4 lbs) Whole Chicken Farm-raised preferred
- 1 large White Onion Peeled and quartered
- 3 medium Carrots Peeled and chopped
- 3-4 medium Potatoes Peeled and quartered
- 2 Celery Stalks Chopped
- 4-5 Garlic Cloves Crushed
- 1 bunch Fresh Cilantro With stems
- 2 Bay Leaves Dried
- 2 Lime For serving
- To taste Sea Salt Freshly ground
- To taste Black Pepper Freshly ground
- 10-12 Water Filtered
Instructions
Chicken Prep:
- Rinse your chicken and pat dry. Season generously with salt and pepper.
🥄 Flavor Foundation:
- In a large stockpot, combine chicken, onions, garlic, and bay leaves. Cover with cold water.
🔥 Slow Simmer:
- Bring to a gentle boil, then reduce heat. Skim off any foam that forms.
🥕 Veggie Magic:
- After 30 minutes, add carrots, celery, and jalapeño (if using).
🥔 Potato Paradise:
- Add potato chunks about 20-30 minutes before the chicken is fully cooked. This ensures they're tender but not mushy.
🕰️ Patience is Key:
- Simmer for 1-1.5 hours until chicken is fall-apart tender and potatoes are soft.