Chicken Stock

Name: Chicken Stock (Caldo de Galinha)
Cuisine: Brazilian
Ingredients: 2–3 bay leaves; a few thyme sprigs; a few parsley sprigs; 2 garlic cloves, peeled; 1 teaspoon back peppercorns, cracked; 1 carrot, peeled and cut into chunks; 1 celery stick, cut into chunks; 450–900 g (1–2 lb) chicken bones (from any part of the chicken); 1 onion, peeled and quartered; 450–900 g (1–2 lb) chicken bones (from any part of the chicken)

Caldo de Galinha

Preparation info

Difficulty
Easy

Appears in

The Brazilian Kitchen

By Leticia Moreinos Schwartz

Published 2012

About

Ingredients

450–900 g (1–2 lb) chicken bones (from any part of the chicken)
1 onion, peeled and

Americas
Brazil
Stock
Gluten-free

Method

Remove the excess fat from the bones (especially if you are starting with raw bones). Place them in a large saucepan and cover with cold water above the bones. Don’t try to add too much water or the stock will be too watery and lack flavour. Bring to the boil over a high heat. At this point change the water if it’s bloody, or continue by reducing the heat to low and simm