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1
For Stock.
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2
Chop carcass into pieces.
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3
In a large saucepan heat 1 tablespoon oil over medium heat.
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4
Add carcass and cook, stirring often, until well browned. ( I like to use the carcass of a roasted chicken, which I keep in my freezer for making stocks and soups)).
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5
Add remaining oil with onions,carrots and celery.
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6
Cook, stirring frequently, until vegetables are golden brown; pour off oil.
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7
Add thyme,parsley,bay leaf and peppercorns.
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8
Stir to blend and add water to cover.
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9
Bring to a boil, reduce heat, and simmer about 1 1/2 to 2 hours, skimming surface as necessary, until reduced to 4 cups.
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10
Line a bowl with an extra fine sieve(preferably a chinois) and pour in mixture, pushing solids with a wooden spoon to extract as much liquid as possible.( A sieve lined with cheesecloth works great!).
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11
Discard solids and skim off surface fat.
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12
Refrigerate, tightly sealed, for no more than 2 days, or freeze in small batches for easy use for up to 3 months.
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13
For Soup.
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14
Heat oil in a large saucepan over medium heat.
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15
Saute tortillas with garlic and epazote (or cilantro) over medium heat until tortillas are soft.
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16
Add onion and fresh tomato puree and bring to a boil.
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17
Add cumin,chili powder,bay leaves,canned tomato pure'e and chicken stock.
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18
Bring to a boil again, then reduce heat to simmer.
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19
Add salt and cayenne pepper to taste and cook,stirring frequently, for 30 minutes.
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20
Skim fat from surface, if necessary.
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21
Strain and pour into warm soup bowls.
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22
Garnish each bowl with an equal portion of chicken breast,avocado shredded cheese, and crisp tortilla strips.
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23
Serve immediately.
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24
Soup may be prepared 1 day ahead and gently reheated before serving.
