Caldo de pollo (Chicken broth)

caldo pollo spanishrecipes

Ingredients for 3 liters

A medium chicken with skin
2 turnips
3 carrots
1 leek
1 potato
2-3 sticks of green celery 
1 slice of peeled pumpkin
1 bay leaf
black pepper
salt and parsley

(This is a basic spanish recipe. Fish broth will be used in other recipes)

Use a large pot, with room for all ingredients. Enter into the whole chicken, cleaned and washed.

Coated with 4 liters of water, or enough to cover the chicken and boiled.

Add to the pot the vegetables, peeled and chopped. Do not miss the green part of the leek, and celery leaves. Season with pepper, a tablespoon of salt and parsley. If you like add some fresh thyme.
Let cook over low heat for an hour and a half at least. It is important to phase out the foam from the surface so that the broth is clear. This uses a ladle or skimmer.

You can also use a pressure cooker, leaving 40 minutes under pressure.

If you will not use soon, you can freeze it for later use. It can also be stored in the refrigerator 3-4 days.

Tips_ You can grind the vegetables and filter after that.
Tips_ You can use the chicken to make some croquetas

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