Name: Chicken Stock (Caldo de Pollo)
Yield: 8 to 9 cups (more or less, depending on width of your pot)
Cuisine: Mexican
Ingredients: 1 celery stalk or leafy tops of 3 celery stalks; 1 chicken (3½ pounds) or 3 pounds chicken wings and backs; 2 bay leaves; 1 teaspoon black peppercorns; Salt to taste; 1 carrot, scrubbed but unpeeled; 10 cups water; 1 medium-size onion, unpeeled

Preparation info

8 to 9 cups
(more or less, depending on width of your pot)

Difficulty
Easy

Appears in

Food from My Heart

By Zarela Martínez

Published 1992

About

Homemade stock is an important part of our cuisine, but it is not like the rich stocks of the classical French and Italian kitchens. Real Mexican cooking uses a light chicken stock meant to subtly enhance rather than overpower dishes in which it is used. We also often use the stock from boiled pork. Beef and veal stock are less frequent and more likely to be used for European-style sauces and soups. I have tailored this simple recipe for caldo de pollo to produce a bonus: the cooked