Garlic Lime Soup
- 1 whole chicken, about 4 pounds
- 1 onion, skin on, halved
- 30 cloves garlic, plus 3 more heads
- 1 carrot, cut in half
- 1 celery stalk, cut in halve
- 3 bay leaves
- 1 tablespoon black pepper corns
- Big bunch fresh oregano
- 1/4 fresh lime juice, or more to taste
- Sea salt and ground black pepper, to taste
Please chicken in a large stock pot and add enough water to cover by several inches - about 10 cups. Set over high heat. Add onion, garlic cloves, carrot, celery, bay leaves, pepper corns and all but a few sprigs oregano. Bring to a boil and skim of any of the scum that rises to the surface. Reduce heat and simmer until stock is rich and golden and chicken is cooked through, about 1 1/2 hours. Remove from heat and pass liquid through a fine sieve into another large pot. Discard solids - reserving chicken for future use (think tacos). Return liquid to heat, Cut remaining garlic heads in half and add to stock. Simmer about 30 minutes. Stir in lime juice and season to taste with salt and black pepper. Stir in remaining sprigs oregano. Serve piping hot.