Adapted from Southwest Cooking, Beekman House, 1992.
- 4 pounds of chicken legs, rinsed
- 14 cups of water
- 1 teaspoon cumin seeds
- 1.5 teaspoons allspice seeds
- 1 teaspoon coriander seeds
- 1/4 teaspoon rosemary seeds
- 1/2 teaspoon peppercorns
- 1 big 'ol bay leaf
- 1 largish onion
Put all the seeds into a tea ball. Peel and quarter the onion. Put
everything in the water and bring to a boil. Turn down, cover, and
simmer for 60 to 90 minutes. Try to skim the scum off the top while
it's simmering so that gross green stuff doesn't get all over
everything. Remove and save the chicken pieces for soup meat. Throw
out all the spices and the onion. Pour the broth through a strainer,
and retain in the refrigerator or in the freezer. Skim off and discard the
fat when you use the broth.
Makes about 14 cups of broth, and quite a bit of soup meat.
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