Caldo de Gallina
Caldo de Gallina (KAHL-doh deh gah-YEE-nah)
Hen Broth Soup
A clear, golden broth made from slow-simmered free-range hen with root vegetables, garlic, and fresh herbs. This restorative soup is the Equatorial Guinean remedy for everything from colds to heartache.
Nutrition & Info
Equipment Needed
Instructions
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1
Place the chicken pieces in a large stockpot and cover with cold water. Bring to a boil over high heat, skimming any foam that rises to the surface.
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2
Add the onions, garlic, bay leaves, and peppercorns. Reduce heat to low and simmer gently for one hour until the chicken is very tender.
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3
Add the carrots, potatoes, and plantain slices. Continue simmering for thirty minutes until all vegetables are cooked through.
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4
Remove the chicken pieces and shred the meat, discarding skin and bones. Return the shredded meat to the broth.
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5
Season with salt to taste. Remove the bay leaves. The broth should be golden, clear, and deeply flavored.
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6
Ladle into deep bowls, ensuring each serving has plenty of chicken and vegetables. Serve with fresh cilantro and lime wedges on the side.
Did You Know?
In Equatorial Guinea, caldo de gallina made from a tough, flavorful free-range hen is considered far superior and more medicinal than soup made from a young commercial chicken.
Chef's Notes
Equipment Tips
- large stockpot
- ladle
- skimmer
- fine strainer
The Story Behind Caldo de Gallina
Caldo de Gallina represents the Spanish culinary influence on Equatorial Guinean home cooking. The concept of a clear, restorative chicken broth came from Spanish colonial cooking traditions, but Equatorial Guinean cooks enriched it with local ingredients like plantains and an abundance of garlic. The dish is universally regarded as healing food, served to the sick, to new mothers recovering from childbirth, and to anyone in need of comfort and nourishment.
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