Chicken Stock With Mexican Twist

1. 1

   Wash the chicken pieces well to remove any blood. Heat up the oil in the pot you will use to make your broth. Brown the chicken pieces well taking care not to burn. Don't crowd the pieces or you'll end up doing more steaming than browning, so do this in shifts, removing chicken pieces as they complete browning on all sides.

2. 2

   Pour out any fat from the pot and lightly wipe with a paper towel. Fill the pot with water and put in the browned chicken pieces. Bring to a gentle simmer, removing any foam that occurs with a spoon. Once the foaming stops, add all the veggies, herbs and peppers.

3. 3

   Simmer on low heat to keep the broth at barely a simmer for about 3 hours.

4. 4

   I create an ice bath in a small sink I have in my kitchen by putting a lot of ice in the sink and placing an empty pot in it. Strain the broth into the pot using a chinois strainer, pushing the solids into the sides and bottom of the strainer to get all the flavor packed broth out.

5. 5

   Discard the cooked chicken parts and veggies, salt the ice in the ice bath and add water to the ice to chill the soup as quickly as possible. I store the soup in 1 quart ziplok baggies that I stack on a large plate in my freezer and thaw as needed through the week.

6. 6

   If you don't want the spicy flavor to be added, just follow this recipe and omit the peppers. For an even more gentle flavor, omit the peppercorns.

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