Caldo de Pollo

Chicken Broth

2kg chicken carcass
2 small white onion, halved
4 clove garlic, peeled and roughly chopped
2 bay leaves
12 sprigs thyme (optional)

1. In a large pot, cover the chicken carcass with water and wash thoroughly.
2. Pour the water off and refill the pot with cold water, covering the bones.
3. Bring to the boil, then reduce heat to a simmer. Skim off any fat or impurities, add onion, garlic and aromatics.
4. Simmer for two hours, skimming and topping up if need be.
5. Strain, leave to cool to room temperature before refrigerating.
   

NB. Caldo de Pollo freezes well. Freezing in smaller portions of ziplock bags or ice-cube trays tends to make it easy to de-frost only the amount you need.