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Caldo de Pollo
Chicken Stock
- Makes About
2.5 litres
- Difficulty
Easy
By Frank Camorra and Richard Cornish
Published 2007
It’s hard to get an old broiler-fryer these days, but an old chook that has seen a few days around the yard adds a great amount of flavour to a stock. Poulterers at city markets and old-fashioned butchers carry them, often frozen. In my mind, they give the stock the oomph — the essence of the chicken.
Ingredients
1.6 kg 3 lb 8 oz 7.5
Method
Rinse the chicken, including the cavity, under cold running water to remove any blood or impurities. Put all the ingredients in a large stockpot or very large saucepan with
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