Chicken Stock (Caldo de Pollo)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 cups N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
one 5-6 pound fowl, quartered, including the giblets but without the liver 3 quarts water 1-1/2 teaspoon salt
1/2 teaspoon ground cumin 6 black peppercorns 4 to 5 cloves garlic, crushed
1/4 teaspoon powdered saffron or 3 to 4 saffron threads, crushed 2 bay leaves 1 large onion, quartered
few sprigs fresh parsley 4 to 5 ripe plum tomatoes or 2 large ripe tomatoes, quartered



1 Place all the ingredients in a large stockpot and bring to a boil over medium-high heat, skimming the scum from the surface until no more appears. Reduce the heat to low and simmer, partially covered, 2 hours.
2 Remove from the heat and cool to room temperature, skimming any fat that rises to the surface. Remove the meat and bones, then strain the stock through a colander, pushing down on the solids to extract the stock. The stock will keep in the refrigerator 2 to 3 days and can be frozen. Reserve the chicken for another use.

Back