Chicken Broth

In the economical Latin cocina, the chicken used for making broth is removed after 1 hour, while the meat still has flavor. This kills two birds with one stone, so to speak: The meat is pulled off the bone and used in all sorts of meals for the week, while the broth is a vital ingredient in many recipes and considered a pantry staple. No canned variety can compare. Don’t bother to peel the onions and garlic, you are going to strain out the solids anyway, plus the skins add flavor. In