Caldo de Pollo (Mexican Chicken Broth with Vegetables)

• 8 pieces Chicken drumsticks, skin on
• 1 large White onion
• 4 cloves Garlic
• 2 pieces Bay leaves
• 2 tsp Fine sea salt
• 3 medium Carrot
• 2 large Russet potato
• 1 large Courgette
• 20 g Fresh coriander
• 2 pieces Lime
• 2.5 liters Water

1. Put the chicken drumsticks in a stockpot with the water. Halve the onion (leave the skin on if clean), lightly crush the garlic, then add both to the pot with the bay leaves and fine sea salt. Bring to a gentle simmer over medium heat, skimming off any foam for the first 10 minutes.
2. Keep the broth at a steady, gentle simmer (not a rolling boil) for 30 minutes, until the chicken is cooked through and the broth tastes full but still light. Lift out the chicken to a bowl; discard the onion, garlic and bay leaves. Taste the broth and add a little more fine sea salt if needed.
3. While the chicken cools slightly, peel and cut the carrot and russet potato into bite-size pieces. Add them to the broth and simmer until the potatoes are nearly tender. This should take about 12 to 15 minutes.
4. Cut the courgette into bite-size pieces and add to the pot. Simmer for 5 to 7 minutes, until the courgette is just tender and still bright. Meanwhile, pull the chicken from the bones into large pieces and return it to the soup to warm through.
5. Finely chop most of the fresh coriander, reserving a little for serving. Cut the limes into wedges. Ladle the caldo into bowls and finish with coriander and a squeeze of lime to taste.

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