Public Recipe

    Caldo De Pollo

    Spanish

    Serves 3
    Spanish

    Ingredients

    Servings
    3
    • 1000 g carcasas y espinazos de pollo (main protein)
    • 1 unit cebolla — cut into quarters with skin on (aromatic base)
    • 1 unit puerro — cut into medium pieces (aromatic base)
    • 1 unit tomate — halved (aromatic base)
    • 10 ml aove (fat)
    • 50 ml vino blanco (deglazing liquid)
    • 3 l agua (cooking liquid)

    Mise en Place

    0/4

    Process

    1

    roast bones

    1. 1.Preheat the oven to 200°C.
    2. 2.Place the chicken carcasses and spines on an oven-safe tray.
    3. 3.Drizzle with a bit of AOVE and roast for 30 minutes.
    4. 4.Turn the bones over to roast the other side.
    5. 5.Add the quartered onion, chopped leek, and halved tomato to the tray.
    6. 6.Roast for an additional 30 minutes.
    2

    deglaze and simmer

    1. 1.Transfer the roasted bones and vegetables to a large pot.
    2. 2.Deglaze the roasting tray with white wine or water, scraping up all the browned bits, and add this liquid to the pot.
    3. 3.Cover with 3 liters of water.
    4. 4.Simmer over low heat for 1.5 hours.
    3

    finish and clarify

    1. 1.Turn off the heat and skim off the surface fat while hot using a ladle.
    2. 2.Allow the stock to cool in the pot to let the flavors infuse.
    3. 3.Strain the broth through a fine-mesh sieve.

    Plating

    • Serve as a base for soups or consume clear in wide-mouthed jars.

    Sensory Checks

    Color

    The roasted bones and vegetables should be deeply browned but not burnt for a rich color.

    Aroma

    The broth should be fragrant and clear after straining.

    Common Errors

    • ⚠ Boiling too vigorously can make the stock cloudy; maintain a gentle simmer.
    • ⚠ Not deglazing the tray means losing the most flavorful 'fond'.

    Notes

    • For easier fat removal, refrigerate the strained broth overnight; the fat will solidify on top and can be easily lifted off with a spoon.
    • If cooking for children, consider omitting the wine as alcohol may not evaporate completely.

    Amanah Compilation

    Engine: Amanah Engine v1.0

    Structural completeness: 98%

    Techniques in this recipe