Caldo de Pollo (Día de los Muertos Celebration Soup)

Ingredients

• 1.5 kg chicken (or 800g bone-in chicken thighs and 700g breasts)
• 2 litres water or light chicken stock
• 4 garlic cloves, crushed
• 1 onion, halved
• 2 carrots, cut into 4cm lengths
• 2 celery stalks, cut into 4cm lengths
• 3 bay leaves
• 2 sprigs fresh epazote (or cilantro)
• 2 sprigs fresh parsley
• 10 g sea salt
• 1 g Tellicherry black pepper
• 3 potatoes, cubed
• 100 g fresh corn kernels
• 50 g fresh cilantro, chopped
• 1 lime, cut into wedges
• for service
• Warm corn tortillas
• Radish slices
• Sliced avocado

Method

1. 1
   Bring water to gentle boil in large heavy-bottomed pot; add whole chicken or chicken pieces and blanch for 2 minutes, then drain and rinse thoroughly under cold water; clean pot.
2. 2
   Return chicken to clean pot with fresh water, crushed garlic, onion halves, carrots, celery, bay leaves, epazote, and parsley; bring to boil, then reduce to low simmer.
3. 3
   Skim impurities for 5 minutes; add sea salt and simmer for 45 minutes until chicken is tender, skimming occasionally if needed.
4. 4
   Carefully remove chicken from broth; strain broth through fine cheesecloth, discarding solids, and return to pot.
5. 5
   Add potatoes to hot broth, maintain simmer for 12 minutes until potatoes are nearly tender, then add corn kernels and continue simmering for 3 minutes.
6. 6
   Remove chicken from bones, shred into bite-sized pieces, return to pot, and heat through for 2 minutes.
7. 7
   Taste and adjust seasoning with sea salt and Tellicherry pepper; stir in fresh cilantro.
8. 8
   Ladle into bowls and serve with lime wedges, warm tortillas, radish slices, and avocado on the side.