Instructions: (Manner of making a rich broth) This is the chicken version. A beef version is available. Select a large stewing hen; have it disjointed and cleaned. For each 1.5 pounds of chicken use 1 quart cold water. Bring water and chicken slowly to boiling point and skim.

Add salt, onion, garlic, celery and leeks. Cover and simmer until chicken is tender-about two hours or more, depending on the weight of the chicken. Cool and refrigerate; skim fat from the top and strain broth. (I use the chicken in any numbers of ways.)

19 ZELAYETA, Elena
Elenas Secrets of Mexican
Cooking

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