Recipe for Mexican Chicken Stock
This rich chicken stock is the base for many typical Mexican soups and rice dishes. I like to freeze the stock in 1 cup portions so that I always have some on hand when a recipe calls for it.
The recipe calls for cilantro which can be substituted with parsley if you don’t care for the taste of cilantro.
Ingredients:
- 1 whole chicken quartered
- 1 medium white onion chopped
- 2 carrot cleaned and chopped
- 1 celery stalk cleaned and chopped
- 3 cloves of garlic peeled and crushed
- 6 sprigs of cilantro
- 12 peppercorns
- salt to taste
Directions:
Bring 3 quarts of water to a boil reduce heat to low. Add chicken and simmer for 20 minutes. Remove any scum that floats to the top.
Add all vegetables and simmer for 1 hour.
Remove chicken to a plate and allow to cool.
Simmer the remaining vegetables and stock for 15 minutes.
Strain the stock and discard the vegetables and remaining solids. Salt to taste.
Remove chicken meat from the bone, shred and save to use in other recipes like enchiladas and tacos.
{ 2 comments… read them below or add one }
Mexican chicken stock had saved me from abusing high salt chicken buillon cubes in rice and other dishes. From one Mexican food aficionado to another- great recipe, thanks for sharing!
Naturally sweet tasting stock. Thks for the recipe!