Caldo de Pollo Worth Making From Scratch

Visit https://butcherbox.yt.link/jnsjj5w or enter code JZ20 at checkout to get $60 off — plus free protein for a year, perfect for all your BBQs and grill nights!Roasted chicken thighs, charred tomatillos, toasted guajillo chiles, seared vegetables, and crispy chicken skin. This is my take on caldo de pollo: a little more work, a lot more flavor, and a whole mess of warm tortillas on the side.*FULL RECIPE**CALDO DE POLLO / CHICKEN SOUP*Ingredients:• 2,700 g bone-in, skin-on chicken thighs• 494 g baby bella mushrooms, stems reserved, caps quartered• 603 g zucchini, cut into bite-sized pieces• 580 g carrots, cut into bite-sized pieces, scraps reserved• 456 g fennel bulb, cored and medium diced, tops reserved• 243 g shallots, medium diced, peels and scraps reserved• 30 g garlic, minced• 16 g fresh oregano, chopped• 680 g tomatillos, husked and rinsed• 50 g dried guajillo chiles• 75 g garlic cloves, separated and left unpeeled• 3 quarts chicken stock• 10 g fresh oregano, whole• 2 bay leaves• olive oil, as needed• salt and black pepper, to taste*To serve* cilantro, thinly sliced radishes, lime wedges, crispy chicken skin, and a whole mess of warm tortillas*Method*1. Preheat the oven to 400°F.2. Combine the stock, mushroom stems, fennel tops, carrot scraps, shallot scraps, whole oregano, and bay leaves in a large stockpot. Bring to a gentle simmer, lower the heat, and simmer for 1 hour. Turn off the heat and steep for another hour. Strain and reserve.3. Season the chicken with salt and pepper. Arrange skin-side up on a rack set over a sheet pan and roast until golden brown and cooked through, about 35 minutes depending on size.4. Cool the chicken enough to handle. Remove the skin and spread it on a sheet pan. Reduce the oven to 325°F and bake until crispy, about 20 minutes. Chop and reserve for garnish. Pull the chicken meat from the bones and set aside.5. In a cast iron skillet over medium heat, briefly toast the guajillo chiles until fragrant, turning and taking care not to burn them. Remove. Toast the unpeeled garlic until slightly tender and charred, turning occasionally. Remove.6. Increase the heat and char the tomatillos on all sides until blistered and slightly tender.7. Remove the chile stems and seeds and peel the toasted garlic. Blend the chiles, garlic, and tomatillos with enough reserved stock to reach a salsa consistency. Strain into the remaining stock.8. Working in batches with a little olive oil, pan roast the zucchini, mushroom caps, and carrots. Season with salt and pepper. Aim for a hard sear, but stop when the vegetables are about three-quarters tender. Reserve.9. Heat a little olive oil in a large stockpot. Add the fennel and shallots and cook until lightly browned. Add the minced garlic, chopped oregano, and a pinch of salt. Cook briefly until fragrant.10. Pour in the tomatillo-guajillo broth and bring to a simmer. Add the chicken and seared vegetables. Cook until everything is warmed through and the vegetables are tender. Taste and adjust seasoning.11. Serve with crispy chicken skin, cilantro, radishes, lime, and warm tortillas.🔪 *TOOLS I USED*• My dutch oven: https://link.amazon/B0i9vyiwp• Larger stockpot: https://link.amazon/B0fSVx8se• Cast iron skillet: https://link.amazon/B00OgLPqw• Sheet pan + wire rack: https://link.amazon/B067g1eMe• Blender: https://link.amazon/B05tmVURF• Fine-mesh strainer: https://link.amazon/B0aH8HybI• Kitchen scale: https://link.amazon/B0aH9SeNF• ALL MY TOOLS: https://a.co/d/04TtOsoF*FOLLOW ALONG*Instagram: https://www.instagram.com/goatboyintl/TikTok: https://www.tiktok.com/@goatboyintlWebsite + recipes: https://www.jonathanzaragoza.com/#chickensoup #caldodepollo #mexicanfood