Caldo de Patitas de Pollo, or Grandma's Chicken Feet Broth, is a deeply nourishing and flavorful Mexican soup often overlooked in modern cuisine. This traditional recipe, passed down through generations, unlocks the hidden collagen and gelatin richness found in chicken feet, resulting in a broth that’s both incredibly satisfying and beneficial for your health. Think of it as a culinary hug in a bowl, brimming with the comforting taste of home and the subtle spices that define Mexican cooking. The rich, savory broth is perfect for chilly evenings or when you need a boost of comfort and nutrients.
Beyond its delightful taste, this broth boasts significant health benefits, contributing to healthy joints, skin, and hair. The slow simmering process extracts maximum flavor and nutrients, creating a deeply satisfying culinary experience. Ready to discover the secrets behind this treasured family recipe and experience the magic of Caldo de Patitas de Pollo for yourself? Let's dive into the step-by-step instructions below.
Tools Needed
- Pot
- Kitchen scissors
- Blender
Ingredients
- Chicken feet
- Onion: 1/2
- Garlic cloves: a few
- Celery stalks: 2
- Bay leaves: 2
- Thyme sprigs: 2
- Oregano
- Salt
- Ripe tomatoes: 3
- Chipotle pepper in adobo sauce: 1
- Carrots: 2
- Chayotes: 2
- Potato: 1 large
- Cabbage: 1/2
- Cilantro: 1 bunch
- Mint: 1 bunch
- Chicken broth powder or salt
- Corn tortillas
Step-by-Step Instructions
Step 1. Prepare the Chicken Feet and Broth Base
- Clean the chicken feet. Remove any remaining skin and nails. Rinse thoroughly with water, salt, and lemon juice. Then rinse with cold water.
- Place chicken feet in a pot of boiling water. Once boiling, remove any foam that rises to the surface.
- Add half an onion (whole, root intact), garlic cloves, celery stalks (cut in half), bay leaves, thyme sprigs, oregano, and salt to the pot.
- Reduce heat, cover, and simmer the chicken feet for about 30 minutes.
Step 2. Create and Add the Tomato Sauce
- Blend the tomatoes, onion, garlic, chipotle pepper, salt (or chicken broth powder), and a little water in a blender.
- Fry the blended tomato mixture over medium heat until the color changes.
- After 30 minutes of simmering chicken feet, add the tomato sauce to the pot.
Step 3. Simmer with Vegetables
- After 15 minutes, remove the onion, celery, and garlic from the pot. Add the carrots and chayotes (they take longer to cook).
- After another 10 minutes, add the potato and chopped cabbage. Adjust seasoning with salt if needed.
- Stir in cilantro and mint. Cook for another 15 minutes, or until the vegetables are tender and the chicken feet are soft.
Step 4. Serve
- Serve hot with chopped onion, cilantro, a squeeze of lemon, and warm corn tortillas.
Read more: Creamy Caldo de Papa Recipe: Easy Mexican Potato Soup
Tips
- The collagen in this broth is said to improve skin and relieve joint pain.
Nutrition
- Calories: approximately 400-500
- Fat: 15-25g
- Carbs: 40-50g
- Protein: 25-35g
FAQs
1. Can I use other parts of the chicken besides the feet?
Yes! While chicken feet provide the most collagen, you can add chicken wings, necks, or even a whole chicken for extra flavor and meat.
2. How long can I store the leftover broth?
Store the cooled broth in an airtight container in the refrigerator for up to 5 days, or freeze it for up to 3 months.
Enjoy the rich, comforting flavors and undeniable health benefits of Grandma's Chicken Feet Broth. This recipe is a testament to the power of simple ingredients and traditional cooking techniques, offering a delicious and nourishing meal perfect for any occasion. So gather your ingredients, embrace the simmering process, and savor the culinary legacy of this treasured Mexican recipe.