My Mom’s Picadillo (Copy)
Recipe Mari Loewen
If you’re craving comfort food, picadillo—my dad’s favorite meal—is a tasty must-make. Perfected by my mom, who learned it from a Mexican friend, this is her take on the authentic Latin recipe. Simple to make and incredibly delicious. Serve with crusty bread or tortillas. Enjoy!
Ingredients
1 (4-pound) whole chicken or chicken legs and backs
16 cups cold water
1 large cooking onion, quartered
2 medium carrots, whole
1 leek, white parts only, washed, coarsely chopped
2 celery stalks, whole
1 teaspoon whole black peppercorns
Coarse salt to taste
Bouquet garni
1 bay leaf
8 fresh flat leaf parsley sprigs
1 fresh thyme sprig
1 leek leaf
Instructions
For the bouquet garni, place bay leaf, parsley and thyme on the leek leaf and tie securely witha piece of string.
Rinse chicken under cold water and place in a large stock pot; cover with cold water. Bring just to boil. Reduce to simmer, skim off any foam that collects on surface. Add onions, carrots, leek, celery, peppercorns and bouquet garni. Simmer for 3 hours, skimming foam and fat occasionally.
Strain stock through colander lined with cheesecloth, or fine mesh strainer. Discard chicken and flavourings and season generously with salt to bring out the flavour. Return stock to clean stockpot and cook for an additional 30 minutes on low heat, to further concentrate. Remove from heat and cool to lukewarm.
Refrigerate until fat rises to surface and liquid congeals. Makes 8 cups.
If stock is used within 3 to 5 days, skim fat just before use. For longer keeping, skim fat from stock, warm to liquefy and pour into ice cube trays. Freeze, then transfer stock cubes to freezer bags and freeze up to 3 months.
