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1
Season chicken legs generously with salt and pepper.
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2
Pour olive oil into a Dutch oven or similar pot over medium-high heat.
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3
Add chicken legs and brown well, about 3 minutes per side.
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4
Remove and set aside.
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5
Add diced yellow onion and cook, stirring frequently, until browned and softened, about 5 minutes.
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6
Add carrots, celery, bay leaf and clove and return chicken to pot.
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7
Add 10 cups water and 1 tablespoon kosher salt.
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8
Bring to a boil.
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9
Reduce heat to a simmer and cook until chicken is tender, but not falling off the bone, about 1 hour.
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10
Turn off heat and skim fat from surface of broth.
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11
(May be prepared up to this point several hours ahead, or up to a day in advance, and refrigerated.)
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12
While chicken is cooking, prepare the green garlic shoots: peel tough outer layers and roots, then rinse well.
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13
Split shoots lengthwise and chop both white and tender green parts.
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14
Set aside.
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15
Make the tomatillo salsa: drain diced white onion and transfer to a small bowl.
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16
Add tomatillo, jalapeno, lime juice and a little salt and stir together.
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17
Just before serving, reheat soup, add chopped green garlic to pot and simmer 5 minutes.
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18
To serve, put one chicken leg in each bowl (alternatively, remove meat from bone and shred) and ladle soup over it.
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19
Pass tomatillo salsa and lime wedges at the table.
