Instructions: Heat the oven to 375iF.

Put the chicken and pork in a stockpot, cover with water, bring to a boil, and simmer for 1 minute. Discard the liquid, wash the pot, replace the chicken and pork and add 4 1/2 quarts water. Bring to a boil, skim off any scum that rises to the top, cover the pot, and simmer for 1 hour. During the time, put the garlic in the heated oven and roast it until golden brown and soft, about 40 minutes. Remove it from the oven and let it cool.

After the initial hour of simmering, slice off the end of the garlic head(s), squeeze the roasted garlic pulp into the pot, and then add the husks. Stick the cloves in the onion and put the onion in the pot, along with the carrot, celery, parsley, and jalapeuos. Simmer, uncovered, for 1 hour. Turn off the heat, let the meat cool in the broth, and then strain the liquid through several layers of cheesecloth. Refrigerate the broth until the fat has solidified; remove and discard the fat. Shred the chicken and pork as needed for other uses.

Yields: 3 quarts broth.

NOTES : This is a simple recipe that Jim Peyton likes for use in Mexican dishes, and especially rice. In addition to making a flavorful liquid, it also produces a nice supply of shredded chicken and pork for stuffing tacos and the like.

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