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1
Place the chicken, onions, and red pepper in a large stockpot.
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2
(Mine is 16 quarts.)
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3
Rinse the garlic head in cold water and then peel off the papery skin.
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4
Break up the garlic into individual cloves.
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5
Rinse and cut the roots off the cilantro.
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6
Cut a piece of cheesecloth the size of a kitchen towel.
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7
Put the garlic cloves, peppercorns, bay leaves, and cilantro on the cheesecloth, bring the ends together to make a little pouch, and tie the whole thing up loosely with kitchen twine.
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8
Give the pouch a few good whacks with a kitchen mallet and add it to the pot.
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9
Add enough cold water to cover the chicken by at least 2 to 3 inches.
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10
Drop in the ham hock if using.
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11
Bring to a boil over medium-high heat, skimming foam off the top as it forms.
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12
When the water comes to a boil, adjust the heat so the broth cooks at a steady but not rolling boil.
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13
Cook for 30 minutes.
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14
Check to make sure the breasts are cooked through and then remove them from the pot.
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15
Cook 15 minutes more, remove the legs and thighs, and set aside to make another chicken dish.
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16
If youre using backs, necks, wings, etc., you dont have to remove anything.
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17
Leave them in to further flavor the broth.
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18
Cook for 1 hour.
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19
Set a strainer over a large bowl and line the strainer with a couple of layers of cheesecloth.
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20
Carefully strain the broth through the cheesecloth.
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21
(Ladling it is the easiest and safest way.)
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22
Add salt to taste.
