A Chicken Stock Recipe starting with a pre-roasted or barbequed chicken carcass. Brew up a rich stock as the perfect soup recipe starter. In Mexico this is how I make my stock.
This is what I call my Mexican chicken stock recipe. It's a boat recipe I often use when we're planning to be in transit for a few days. Cooking can be a challenge when we're at sea so making preparations ahead means we have hot meals when things get lively.
Every Mexican town or village has a chicken place where the chickens are flattened and grilled whole or rotisseried to perfection.
I start by buying 2 whole chickens and as soon as I get them home I strip all the meat from the bones and place the carcass, skin, neck, wing tips in a pot with the other ingredients and I let it simmer for 2 to 4 hours. The meat that doesn't get eaten right away is reserved in containers for sandwiches, salads and some for the soup.
The result is an absolutely delicious chicken stock that can be used in a recipe or turned into a fantastic chicken soup by adding chicken , vegetables and rice (sometimes there's rice with the chickens).
Poblano chiles are usually NOT hot but every once in a while...
Taste your chile before adding it to the stock pot.