The Old-fashioned Way to Make Caldo de Pollo, One Chicken That Feeds You Twice (The Mexican Way)
The OLD-FASHIONED Way to Make Caldo de Pollo, One Chicken That Feeds You Twice (The Mexican Way) is a medium Mexican recipe that serves 6. 260 calories per serving. Recipe by Bertha Cooks on YouTube.
Prep: 30 min | Cook: 1 hr 45 min | Total: 2 hrs 30 min
Cost: $13.00 total, $2.17 per serving
Ingredients
- 1 piece Whole Chicken (3.5–4 lb, ask butcher to cut into pieces (breasts, legs, thighs, back, wings))
- 12 cups Cold Water (Enough to cover chicken by about 2 in (5 cm))
- 0.5 piece White Onion (Half, peeled and quartered)
- 4 cloves Garlic (Smashed)
- 2 pieces Bay Leaves
- 1 tablespoon Salt (Add at the start for even seasoning)
- 3 pieces Carrots (Thick chunks)
- 2 pieces Potatoes (Quartered, skin on)
- 1 piece Chayote (Peeled and cut into wedges; omit if unavailable)
- 2 pieces Calabacitas (Mexican Zucchini) (Thick rounds)
- 2 ears Corn on the Cob (Cut each ear into 3 pieces (corn wheels))
- 0.25 small head Cabbage (Quartered, then split into two wedges)
- 3 cups Cooked White Rice (Prepared separately; used as base for serving)
- 2 halves Lime (Fresh, squeezed over each bowl)
- 0.25 cup Cilantro (Chopped, for garnish)
- 0.25 piece White Onion (for garnish) (Finely chopped)
- to taste servings Hot Salsa (Store‑bought or homemade)
Instructions
Start the Broth with Cold Water
Place the chicken pieces in the large stockpot and add cold water until the chicken is covered by about 2 in (5 cm). Turn the burner to medium heat and slowly bring the water to a gentle simmer.
Time: PT30M
Temperature: medium heat
Skim the Foam
When the surface begins to show a grayish foam (about 5‑7 minutes after heating), use the skimmer spoon to lift the foam and discard it. Continue skimming for a full 5 minutes.
Time: PT5M
Temperature: medium heat
Add Aromatics and Salt
Add the quartered onion, smashed garlic cloves, bay leaves, and 1 tbsp salt to the pot. Stir gently and let the broth return to a low simmer.
Time: PT5M
Temperature: medium heat
Maintain a Gentle Simmer
Reduce the heat so the broth barely bubbles – you should see only tiny, lazy bubbles breaking the surface. Keep this low simmer for the next 30 minutes.
Time: PT30M
Temperature: low simmer
Rescue the Breast Meat
After 35‑40 minutes total cooking time, use tongs to lift the breast pieces out of the pot. Place them on a plate and cover loosely with foil to keep warm.
Time: PT5M
Add Hard Vegetables
Add the carrot chunks and quartered potatoes to the simmering broth. Continue to simmer gently for 10 minutes.
Time: PT10M
Temperature: low simmer
Add Mid‑Cooking Vegetables
Add the chayote wedges and corn wheels. Simmer for another 10 minutes.
Time: PT10M
Temperature: low simmer
Finish with Soft Vegetables
Add the calabacita rounds and cabbage wedges. Simmer until all vegetables are fork‑tender, about 10 minutes more.
Time: PT10M
Temperature: low simmer
Serve
Place ½‑¾ cup cooked rice in each serving bowl. Ladle hot broth, vegetables, and dark meat over the rice. Slice the rescued breast meat and place on top. Finish each bowl with a squeeze of fresh lime, a sprinkle of chopped cilantro, chopped raw onion, and a spoonful of hot salsa.
Time: PT5M
Nutrition Facts
- Calories
- 260
- Protein
- 22 g
- Carbohydrates
- 20 g
- Fat
- 9 g
- Fiber
- 3 g
Dietary info: Gluten‑Free, Dairy‑Free, Nut‑Free, Paleo‑Friendly
Allergens: Corn
Ingredient Substitutions
- Instead of Whole Chicken: Organic whole chicken, Free‑range chicken
- Instead of White Onion: Yellow onion
- Instead of Garlic: Garlic paste (1 tsp)
- Instead of Bay Leaves: Dried thyme
- Instead of Salt: Kosher salt (1 tbsp), Sea salt
- Instead of Carrots: Parsnips
- Instead of Potatoes: Sweet potatoes
- Instead of Chayote: Zucchini, Green papaya
- Instead of Calabacitas (Mexican Zucchini): Regular zucchini
- Instead of Corn on the Cob: Frozen corn kernels (½ cup)
- Instead of Cabbage: Napa cabbage
- Instead of Cooked White Rice: Brown rice, Cauliflower rice
- Instead of Lime: Lemon
- Instead of Cilantro: Parsley
- Instead of White Onion (for garnish): Red onion
- Instead of Hot Salsa: Chipotle sauce
Equipment Needed
- Large Stockpot (6‑8 qt)
- Skimmer Spoon or Fine Mesh Spoon
- Ladle
- Chef’s Knife
- Cutting Board
- Measuring Cups and Spoons
- Serving Bowls
- Rice Cooker or Small Pot
- Tongs (optional)
Critical Steps — Do Not Skip
- Start with cold water and bring to simmer slowly.
- Skim the foam for a full 5 minutes.
- Maintain a low, gentle simmer (no rolling boil).
- Remove the breast meat at 35‑40 minutes to prevent drying.
- Add vegetables in staged intervals according to hardness.
Chef Tips from the Video
- Use a heavy‑bottomed pot to maintain an even low simmer.
- Add a splash of apple cider vinegar (1 tsp) to the water; it helps extract more gelatin from the bones.
- For extra depth, toast the bay leaves and garlic in a dry pan for 30 seconds before adding them.
Troubleshooting
Broth tastes watery or weak.
Simmer uncovered for an extra 20‑30 minutes to reduce; make sure the pot isn’t too large for the amount of chicken.
Broth is cloudy.
Check that the foam was fully skimmed and that the pot never reached a hard boil. If cloudy, strain through a fine mesh sieve before serving.
Breast meat is dry.
Do not exceed 40 minutes cooking time for the breasts. If overcooked, shred and use in a saucy dish like tacos or tinga.
Vegetables are undercooked.
Add them in the staged order as described; if using larger pieces, increase the simmer time for each stage by a few minutes.
Storage
Refrigerator: Cool the broth to room temperature, then refrigerate in airtight containers for up to 4 days. The broth will set into a jelly.
Freezer: Portion the broth and shredded meat into freezer bags; freeze up to 3 months.
Room temperature: Do not store at room temperature longer than 2 hours.
Make-Ahead Tips
- The broth can be made a day ahead; it will gel in the fridge and can be reheated.
- Shred the rescued breast meat and store in a sealed container for tacos, quesadillas, or tinga the next day.
- Freeze excess broth in ice‑cube trays for quick flavor boosters.
Frequently Asked Questions
What is the cultural significance and history of Caldo de Pollo in Mexican cuisine?
Caldo de Pollo is a staple comfort food in Mexico, traditionally made on Sundays with a whole chicken to stretch a single bird into two meals. It reflects the frugal, resource‑wise cooking of Mexican families, where every part of the bird – bones, skin, and joints – is used to create a nourishing, gelatin‑rich broth.
What are the traditional regional variations of Caldo de Pollo in Mexican cuisine?
In northern Mexico, the broth often includes nopales (cactus) and potatoes, while in central regions you’ll find chayote, calabacitas, and corn. Coastal versions may add seafood or use a tomato‑based broth, and some families add garbanzos or rice directly in the pot.
How is Caldo de Pollo authentically served in Mexican households?
The broth is ladled over a bed of white rice in a deep bowl, topped with shredded chicken, fresh lime, chopped cilantro, raw onion, and a spoonful of salsa. Each diner squeezes lime to brighten the soup and adds salsa to taste.
What occasions or celebrations is Caldo de Pollo traditionally associated with in Mexican culture?
Caldo de Pollo is a common Sunday family meal, a comfort dish for sick family members, and a go‑to recipe for holidays like Día de los Muertos when families gather for large meals. It’s also served after childbirth for its restorative broth.
What makes Caldo de Pollo special or unique in Mexican cuisine?
The use of a whole chicken, cold‑water start, and long low simmer extracts gelatin (helin) that gives the broth a silky, jelly‑like texture when chilled. This technique creates a broth that feels like “golden silk” on the palate, unlike faster, stock‑cube versions.
What are the most common mistakes to avoid when making Caldo de Pollo at home?
Common errors include starting with hot water (which seals the meat), letting the broth boil vigorously (causing cloudiness), skipping the foam‑skimming step, and overcooking the breast meat. Following the staged vegetable addition is also crucial for even texture.
Why does this Caldo de Pollo recipe use cold water and a slow rise to simmer instead of adding hot water?
Cold water gently pulls flavor and collagen from the bones and skin, while hot water shocks the meat, sealing in juices and preventing gelatin extraction. The slow rise ensures a clear, flavorful broth.
Can I make Caldo de Pollo ahead of time and how should I store it?
Yes. Cool the broth to room temperature, then refrigerate in airtight containers for up to four days; it will set into a jelly. For longer storage, freeze in portioned bags for up to three months. Reheat gently on low heat before serving.
What texture and appearance should I look for when the Caldo de Pollo broth is done?
The broth should be clear, golden‑yellow, and slightly viscous. When chilled, it should jiggle like soft gelatin. No cloudy film should be present, and the vegetables should be fork‑tender.
How do I know when the Caldo de Pollo is done cooking?
The broth is done when the chicken bones have released their gelatin (the liquid feels silky) and the vegetables are tender. The breast meat should be easily removable after about 40 minutes, and the broth should taste well‑seasoned.
What does the YouTube channel Bertha Cooks specialize in?
The YouTube channel Bertha Cooks specializes in traditional Mexican home cooking, focusing on budget‑friendly, one‑pot meals that honor the techniques and flavors passed down from generations.
How does the YouTube channel Bertha Cooks' approach to Mexican cooking differ from other Mexican cooking channels?
Bertha Cooks emphasizes economical use of whole ingredients (like whole chickens), detailed explanations of why each step matters, and preserving cultural heritage by sharing family stories. Other channels may focus more on modern twists or faster shortcuts.
Last updated: September 5, 2026
