Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

Serve the fresh garnishes with Bill Smith's earthy soup to add color and crunch.

Bill Smith
Recipe by Southern Living February 2013

Gallery

Credit: Robbie Caponetto, Iain Bagwell; Styling: Lydia Degaris Pursell

Recipe Summary

hands-on:
1 hr
total:
4 hrs 5 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 6 qt. of water to a boil over high heat in an 8-qt. stockpot. Remove neck and giblets from chicken. Add chicken, neck, and giblets to boiling water. Return to a boil, and cook 15 minutes. Cover, remove from heat, and let stand 20 minutes. Transfer chicken to a plate, reserving broth in stockpot; discard neck and giblets. Cover and chill chicken until cool enough to handle (about 30 minutes).

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  • Meanwhile, combine tomatillos, next 3 ingredients, and 2 1/2 cups reserved broth in a medium saucepan. Bring to rolling boil over medium-high heat, and cook, stirring occasionally, 20 minutes or until garlic is very soft.

  • Skin, bone, and shred chicken, reserving bones, skin, and any juices. Cover and chill chicken until ready to use. Return skin, bones, and juices to broth in stockpot. Bring to a rolling boil over medium-high heat; cook 30 to 45 minutes or until the bones begin to separate. Pour mixture through a fine wire-mesh strainer into a large bowl, discarding solids. Return to pot. Skim fat from broth. Bring broth to a simmer over medium-high heat.

  • Process tomatillo mixture in a blender or food processor until smooth. Stir into broth. Add crushed tomatoes and next 3 ingredients, stirring until blended; bring to boil. Reduce heat to medium-low; cover and simmer, stirring occasionally, 1 hour.

  • Meanwhile, soak chiles in 1/2 cup hot water in a small bowl for 30 minutes. Drain, reserving soaking liquid. Process chiles and 2 to 3 Tbsp. soaking liquid in a blender or food processor until smooth.

  • Stir 2 tsp. salt and pepper to taste into broth. Pour chile mixture through a fine wire-mesh strainer into broth, discarding solids. Stir in shredded chicken, and simmer 15 minutes. Serve with lime wedges.

Source

Crook's Corner, Chapel Hill, NC

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