With fresh chickens in the deep freeze, I wanted to make a batch of chicken stock. In Spain my family makes an amazing meal in a pot called Puchero. Soup bones of beef with marrow, ham and chicken are added to enrich the soup and create a stock. After the meal is eaten, the stock is reserved and saved for other meals. Here in the states, my mother came up with our own form of puchero simply using chicken since beef bones and jamon serrano are not readily available. Though delicious in it’s own right, it will never compare to what my Abuela Rora makes in Sevilla. (Lord willing, when we visit next summer, I’ll be able to feature Monday’s with Abuela Rora!)
Puchero y Caldo
- 1 whole farm fresh chicken
- feet from the chicken (optional)
- 1 cup garbanzo beans
- 1 gallon water
- splash of vinegar
- 1 onion cut into 4 sections
- 3 carrots cut into thirds
- 3 celery sticks cut into thirds
- 3-4 potato’s cut up into small pieces
- Soak Garbanzo beans overnight
- Cut up the chicken, reserving the back bone
- In a large stainless steel pot, add the cut up chicken, including the back bone and feet if you have them.
- Add 1 gallon of water and begin to simmer your pot on high heat
- Add a splash of vinegar, garbanzo’s, onion, carrots and celery sticks.
- Bring your pot to a boil. Once boiling, skim off the scum that floats to the top of the pot.
- Turn your heat to low and simmer for 8 hours up to 24 hours. The longer you simmer, the more flavor your stock will have.
- 20 minutes before serving, add the potato’s to the stock.
This recipe is for both the puchero and stock. If you are only wanting to make the puchero, you’ll only need half the amount of water and would only need to be slow cooked anywhere from 4-8 hours. If you are only wanting to make chicken stock, omit the garbanzo beans and potato’s
That’s really it! Once the puchero with stock is done, serve right away. I alway’s drizzle my puchero with olive oil and a splash of apple cider vinegar. So comforting!
Once the meal is eaten, drain the stock through a colander and reserve in pint size (2 cups) mason jars leaving an inch from the top and freeze. Now you have homemade chicken stock to use for future meals. SIMPLE!