Caldo de ave (caldo de ave)

Instructions

1. Cut the chicken into pieces and place them in a large stockpot with 2.5 litres of cold water.
2. Bring gently to a boil and skim the surface carefully for 5 minutes.
3. Add the whole onion, the garlic, the celery, the carrots in large chunks, the parsley and a few peppercorns.
4. Let it simmer covered for 50 minutes, keeping the boil very gentle.
5. Add the potatoes cut into quarters and continue for 15 minutes, until tender.
6. Strain the broth, adjust the salt and serve with the chicken pieces, the vegetables and a squeeze of lemon.