Ingredients:

  • 3 lbs bone-in, skin-on chicken thighs
  • 12 cups filtered water
  • 1 large white onion, halved
  • 4 large cloves garlic, smashed
  • 2 tbsp sea salt
  • 2 large Yukon Gold potatoes, cut into 2-inch chunks
  • 3 large carrots, peeled and cut into thick rounds
  • 2 ears of corn, husked and cut into 3-inch wheels
  • 1 chayote squash, peeled and cubed
  • 2 medium zucchini, cut into thick half-moons
  • 0.25 head green cabbage, sliced into thick wedges
  • 1 bunch cilantro, tied with kitchen twine

Instructions:

  1. Place the chicken thighs in an 8-quart stockpot. Cover with 12 cups of cold filtered water.
  2. Bring the pot to a simmer over medium-high heat. As the water ripples, use a fine-mesh skimmer to remove the gray foam (impurities) rising to the surface to ensure a clear broth.
  3. Add the halved white onion, 4 smashed garlic cloves, and 2 tbsp sea salt until the aroma of garlic fills the room.
  4. Add the corn wheels, potatoes, and carrots to the pot. Simmer for 15 minutes until the root vegetables begin to soften.
  5. Add the chayote, zucchini, and cabbage wedges. Simmer for an additional 8-10 minutes until all vegetables are tender but maintain their shape.
  6. Stir in the bundled cilantro and allow it to steep for 5 minutes before serving. Remove the onion halves and cilantro bundle if desired before plating.