“Pollo a la Brasa”
February 13, 2021
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Peruvian blackened chicken, rotisserie chicken, one of the most iconic Peruvian dishes.
Hen Soup - Caldo de Gallina
click en la abajo para la receta en Esp
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Today I share my recipe for, “Caldo de Gallina”, this dish Hen soup is well known throughout Peru, most restaurants sell them, people think it is good for hangovers, colds, broken hearts, you name it.
To be honest, I’m not sure if it’s good for all of those things but I’m sure it’s a soup full of flavor and aroma that will drive your palate crazy.
There is no exact recipe for this soup as you can add/remove ingredients however you want, the one I am sharing with you will be like a base recipe, this recipe is simple to make and tastes great!
Here are some tips for taking tips to make this soup even greater:
– Older hens will provide a richer flavor, however, they will take longer to cook, if you are looking for a quick soup you should swap the hen for chicken.
– Start over high heat but let it simmer once it starts to boil, let it cook until the hen is soft (almost falling apart) that way it will develop a deep flavor.
– Add the chicken first once it is almost boiling add the other ingredients.
"Caldo de Gallina"
Peruvian style Hen soup
Servings 6 people
Ingredients
- 6 Pieces Hen clean
- 500 gr Chicken/Hen Bones about 1 lb
- 4 Potatoes cut into pieces
- 300 gr Fettucinni can be replaced with spagetthi or angel hair
- 2 tbsp Vegetable Oil
- 3 tbps Peppercorns
- 4 Celery Sticks clean, no dirt
- 3 Horse Carrots
- 250 Kobocha or Butternut Squash 1/2 lb, no seeds, no skin cut into big chunks
- 100 gr Ginger just a good piece, no skin
- 1 Leek clean, chopped
- 4 bunchs Scallions White Part
- 2 bunchs Scallion Green Part finelly chopped
- 6 Hard boiled Eggs
- 3 lt Water more if it reduces too much
- Salt and Pepper
Instructions
- Add oil to the hen, then add salt and pepper, get a big tall pot, add your meat there, bring to a boil then simmer.
- When it is about to boil add carrots, leek, peppercorns, ginger, celery, scallion white part, kobocha to the pot let it simmer with a lid on.
- Once the carrots and kobocha are soft, remove them and let the soup cook until the hen is soft.
- Once add the hen is almost ready, strain liquid (remove hen and other ingredients) and add the liquid and hen back to the pot, Blend carrots & squash with some of the soup liquid.
- Add potatoes, fettuccini, the blended veggies, let it cook until pasta and potatoes are done, add salt and pepper, finish with some scallions on top, serve with hard-boiled egg, and some Peruvian popcorn
Notes
- Be patient, some hens will take forever to cook, you can use a pressure cooker however the flavor won't be the same but it will do the trick.
Did you make this recipe?Tag @Chewinghappiness on instagram and hashtag it #Chewinghappiness
The ingredients for this soup are easy to get, carrots & pumpkin will provide some color to the soup.
I love the flavor provided from the peppercorns, flavor will be better if you toast them before adding them to the soup.
A good soup needs patience, there is no rushing here, let it simmer and let the aroma and flavor develop.
Blending the carrot & Pumpkin will add some thickness and color to the soup making it even better!
Hen soup is one of my favorite soups, the aroma makes me feel like I am home eating with my loved one, try it out, this is a soup you will love!Â
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