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As Karla Tatiana Vasquez says in her guide, The SalviSoul Cookbook, soup is an occasion within the Salvadoran family, “a motive to name the household and have a get-together,” and everybody has their very own favourite sopa. Not like American rooster soup, on this dish the rooster is eliminated after boiling, basted in a flavorful sauce, and grilled. It’s then carved and served alongside the soup, accompanied by loads of rice, tortillas, and a inexperienced salad. Although sopa de gallina is historically made with an older hen (gallina), which provides it a a lot stronger taste, this tailored recipe makes use of rooster, leading to a delicate, restorative dish that makes any day worthy of celebration.
Tailored from The SalviSoul Cookbook: Salvadoran Recipes and the Girls Who Protect Them by Karla Tatiana Vasquez. Copyright © 2024. Out there from Ten Velocity Press.
Featured in “This Salvadoran Cookbook Is Making Historical past” by Jessica Carbone.
- One 4–5 lb. complete rooster or gallina (hen)
- 1 Tbsp. kosher salt, plus extra
- 6 garlic cloves, peeled
- 3 bay leaves
- 1 medium pink onion, peeled and halved
- 1 medium tomato, halved
- 3 medium chayotes, peeled, cored, and lower into 1-in. items
- 2 medium carrots, peeled and lower into 1-in. items
- 2 medium Yukon Gold potatoes, peeled and lower into 1-in. items
- 2 medium zucchini, peeled and lower into 1-in. items
- 4 basil stems
- 3 mint stems
- ¼ cup yellow mustard
- 2 Tbsp. Worcestershire sauce
- 1 tsp. adobo sauce
Directions
- Rub the rooster with salt. Put aside.
- To a big pot over medium-high warmth, add the rooster, garlic, bay leaves, onion, tomato, and 10 cups of water. Deliver to a boil, then flip the warmth to medium and simmer till the rooster is tender and cooked by, 50–60 minutes. Switch the rooster to a big plate and put aside to chill.
- Flip the warmth to medium, then add the chayotes, carrots, and potatoes to the pot. Prepare dinner, stirring often, till the greens are tender, about 10 minutes. Add the zucchini and proceed cooking till tender, about 7 minutes extra. Stir within the basil and mint, then season to style with salt and put aside.
- In a small bowl, stir collectively the mustard, Worcestershire, and adobo sauce. Rub the mustard combination all around the rooster.
- Place a comal, griddle, or giant forged iron skillet over excessive warmth. When it’s sizzling, place the rooster on the most well liked a part of the floor and prepare dinner simply till the mustard combination kinds a crust, about 7 minutes. Utilizing tongs, flip the rooster and proceed cooking, turning often, till seared throughout, 15–20 minutes.
- Carve the rooster and serve with the soup.
The publish Sopa de Gallina (Salvadoran Rooster Soup) appeared first on Saveur.
