Ingredients:

  • 3 lbs bone-in, skin-on chicken thighs and legs
  • 1 large white onion, halved
  • 4 cloves garlic, smashed
  • 10 cups cold filtered water
  • 2 tsp sea salt
  • 2 large carrots, cut into 1-inch rounds
  • 2 medium Yukon Gold potatoes, quartered
  • 1 large chayote squash, cored and sliced into thick wedges
  • 2 small zucchini, sliced into thick rounds
  • 1 ear of corn, cut into 4 rounds
  • 1 bunch cilantro, tied with kitchen twine
  • 2 sprigs fresh mint
  • 3 limes, cut into wedges

Instructions:

  1. Place the chicken, halved onion, and garlic into a large 8-quart stockpot. Cover with 10 cups of cold water and add salt.
  2. Bring to a gentle boil over medium-high heat. Use a fine-mesh skimmer to remove the grey foam (impurities) that rises to the surface to ensure a clear broth.
  3. Reduce heat to low. Add the corn rounds, bundled cilantro, and fresh mint sprigs.
  4. Simmer, partially covered, for 25 minutes until the chicken is tender and the broth turns a golden hue.
  5. Add the carrots and Yukon Gold potatoes to the pot. Simmer for 15 minutes.
  6. Add the chayote squash and zucchini. Continue to simmer for an additional 10-15 minutes until all vegetables are fork-tender but not mushy.
  7. Remove the onion halves and the cilantro/mint bundle before serving. Serve hot with lime wedges and optional rice.