Ingredients

The following ingredients have 4 Servings
  • 3-4 Pound Whole Chicken (Rinsed)
  • 3-4 Quarts Water
  • 1 Whole Onion (Cut in Half)
  • 1 Garlic Head (Cut in Half)
  • 4 Tomatillo (Husks Removed, Rinsed Well and Cut in Half)
  • 2 Large Tomato (Cut in Half)
  • 3 Carrots (Chopped Into 1 Inch Pieces)
  • 3 Celery (Chopped Into 1 Inch Pieces)
  • 1 Jalapeno (Cut in Half)
  • 6 Springs Parsley
  • 6 Springs Cilantro
  • 1/2 Teaspoon Dried Marjoram
  • 1/2 Teaspoon Dried Thyme
  • 2 Bay Leaves
  • 6-8 Black Peppercorns
  • 1 Tablespoon Salt

Instruction

  • Rinse chicken in cold water.  Place in a 5-6 quart pot and add just enough to cover the chicken completely, about 3 quarters of water. Add onion, garlic, tomatillo, tomato, carrots, celery, jalapeno, parsley, cilantro,  jalapeño, marjoram, thyme, bay leaves, black peppercorns, and salt, then bring to a slow simmer.
  • Once simmering, skim any foam that rises to the surface. Continue to simmer, on low, for about two hours, or until the chicken is cooked through and the broth is aromatic. Remove caldo from heat and let cool. Place chicken on a separate plate and strain the caldo. Use as a base for stews, soups, or sauces.
  • Store any leftover in the refrigerate or freezer.