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1
Remove the wing tips, feet and legs from the chicken.
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2
Slice along both sides of the backbone, removing it along with the attached head and neck.
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3
Leave the first joint of the wings attached to each breast half.
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4
Season the breast halves and legs liberally with salt and leave at room temperature.
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5
Chop 1 rib of the celery, the carrot and half of the leek into 1?2-inch pieces.
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6
Put them in a large stockpot with the herbs and 5 smashed unpeeled garlic cloves.
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7
Arrange the wing tips, backbone and feet on top as level as you can.
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8
Add water to barely cover, 6 to 8 cups.
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9
Bring to a boil, then simmer for 30 minutes, skimming off impurities.
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10
Add the legs and breasts and weigh them down with a small plate to keep them submerged.
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11
Return to a boil, then lower the heat until barely bubbling and simmer for 30 minutes more.
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12
Let sit off the heat for 10 minutes.
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13
Meanwhile, cut the remaining celery and leek into 1/4-inch cubes.
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14
Peel and thinly slice the remaining garlic.
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15
Grind the chilies, with seeds, to make 2 tablespoons.
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16
Remove the legs and breast halves from the pot and let them cool.
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17
Strain the stock.
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18
Wipe the stockpot dry, set over low heat and add the oil.
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19
When hot, add the sliced garlic and gently saute for 30 seconds.
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20
Add the ground chilies and cook for 1 minute.
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21
Return the stock to the pot, bring to a boil and lower to a simmer.
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22
Add the cabbage, celery and leeks and simmer for 30 minutes.
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23
Season to taste.
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24
Remove and discard the chicken skin, pick the meat from the bones and cut it across the grain into large chunks.
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25
Add to the soup and let sit for 15 minutes off the heat.
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26
Just before serving, bring to a simmer and serve with a lime wedge.
