Mexican-Style Chicken Broth Recipe

Mexican-Style Chicken Broth Recipe
Editor
Raw Chicken

iStock/LauriPatterson

Raw Chicken

"I feel that canned or packaged 'broth' is not an acceptable substitute for homemade stock… ," wrote Joe Gracey in offering this recipe, "because those products tend to be full of MSG, salt, [and] false and even bizarre ingredients that do more harm than good to the final result… I… make constant use of French-style classic stocks in my cooking, but this one has fewer ingredients and a more straightforward flavor. A classic French stock would add celery, carrot, parsley, thyme, and bay, and the meat would be roasted first to brown it. This Mexican-style broth uses fewer ingredients and leaves more room on the palette to color the final dish. When you taste this broth, it will seem very delicate, almost a non-flavor, but it marries with the other ingredients to create a glorious end result."

Ingredients

  • One 3–4-pound chicken
  • yellow onions, peeled and chopped roughly
  • cloves garlic, peeled and chopped roughly
  • 1  teaspoon  kosher salt
  • gallon cold water

Directions

Rinse the chicken thoroughly inside and out. Remove the giblets and liver, if included, and reserve for another use.

Put the chicken, onions, garlic, and salt into a heavy 6- to 8-quart pot and cover with the cold water.

Partially cover the pot and bring to a low simmer over low heat. Occasionally skim off any foam that rises to the top. After 1 hour, carefully remove the chicken, allow it to cool slightly, and remove the meat, reserving it for another use. Return the carcass to the pot and continue simmering for 2 hours.

Let the broth cool, then strain it, discarding the carcass and vegetables.

Nutritional Facts

Vitamin C, total ascorbic acid
1mg
1%
Water
1g
0%

Mexican Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Mexican Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.

Mexican Wine Pairing

Tempranillo or other light Spanish red wine types with paella, even seafood paella. Various other wines depending on what rice is cooked with; see Pasta Recipes and other individual food types.