This is an easy one that I make once a week, primarily because I like to have a big cup of hot broth every day. The secret to this recipe is that you roast the chicken first. The seasoned water left in the Pyrex becomes your bouillon cube. Why .....Gallina (Pollo)? In Latin countries "caldo de gallina" is very common, but its usually made with pollo. "Gallina" is a chicken raised free range and it takes about 3 months to mature. The "Pollo" is like the chicken we buy in he supermarket, it is factory raised and matures in about 28 day.

Cooking the chicken

1. I buy chicken backs, in Mexico its called Rabadilla de Pollo and these 6 pieces cost me
$0.75 cents. There is a little meat on the backs which I like, but the Mexicans say the best for
Caldo is to buy/use chicken feet. If you use chicken feet you will not need to roast them
simple add them raw with the veggies and boil.
2. Clean any excess fat/skin from the chicken and season both sides with salt, pepper, garlic
powder, and paprika.
3. Place chicken backs in a Pyrex and add a half inch of water, cover with foil and bake at 350*F for
about 40 minutes.

Making the broth

1. Put the chicken and remaining liquid in a heavy-bottomed pot.
2. Add the veggies, 1 tomato cut in quarters, 1 onion cut in half, a stick or two of celery
cut, 1 carrot cut, 1 turnip quartered (optional), I like to use 4 cloves of garlic and 1
whole, uncut, Serrano chile (optional). Sometimes I will throw in a piece of ginger.
3. Add water, salt to taste and 5-6 black pepper cloves.
4. Bring to boil, then reduce to a simmer for about 45 minutes. It's done when the tomatoes
look cooked.