Caldo de Pollo

Name: Caldo de Pollo (Chicken Stock)
Yield: Makes About 2.5 litres (88 fl oz/10 cups)
Cuisine: Spain
Ingredients: 2 onions, roughly chopped; 1.6 kg (3 lb 8 oz) whole chicken; 7.5 cm (3 inch) piece jamón bone (see Note); 1 small handful flat-leaf (Italian) parsley; 2 carrots, roughly chopped; 1 garlic bulb; 2 tablespoons black peppercorns; 3 bay leaves

Chicken Stock

Preparation info

Makes About
2.5 litres

Difficulty
Easy

Appears in

MoVida

By Frank Camorra and Richard Cornish

Published 2007

About

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) whole chicken
7.5

Europe
Spain
Stock
Mediterranean
Gluten-free

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 1 tablespoon salt and cover with 4