Ingredients
water
chicken back, 2 legs
coarse salt
whole peppercorn
whole coriander
bay leaf
carrot
celery
potatoe
cooking oil
rice
onion
garlic
chile paste (ancho or new mexico)
oregano (dried or fresh)
garnish: chopped cilantro and onion
Preparation
Wash chicken with water and salt. In a large thick bottomed pot, bring water to boil with whole chicken pieces. Add washed whole carrots, celery, halved onion and bay leaf. Bring to a slow simmer. In mortar and pestle, crush peppercorn, coriander and add to broth. Add coarse salt. Do not boil too rapidly. Clean foam off the top. Simmer for 45 min.
Remove meat and place in a bowl. Cover and place aside. Remove large pieces of vegetables and discard. Strain broth through a colander into a container, saving the broth. Discard contents in the colander.
more to follow…
