Salpimentado Broth

4 chicken wings

2 chicken carcasses

2 tablespoons cooking salt

½ sweet lime (substitute Persian lime if not available)

1 spring fresh mint (or dried equivalent)

8 whole allspice berries

15 black peppercorns

1 tablespoon fresh oregano (or dried equivalent of 1 teaspoon)

1 stick cinnamon

5 whole cloves

2 medium heads of garlic (about 20 average sized cloves)

2 medium yellow onions, peeled, cut and diced

½ teaspoon cumin seeds

Cheesecloth

Wire bag ties or string

Place the wings and carcasses in 4 quarts cold water. If they are not covered, add water to cover. Season with the salt, more or less depending on your personal taste, and boil. Remove the scum as it forms on the surface of the broth.

For the spices (garlic, peppercorns, allspice, oregano, cinnamon, cloves, and cumin seeds). If you are using dried oregano no need to roast or toast. Toast spices lightly in a toaster oven or regular oven, taking care not to burn them. Toast the garlic with the spices. It is done when the garlic is a light to medium golden color. Or, you can roast the spices in a cast iron skillet. You will know they are done when the cumin seeds begin to pop and a delicious aroma is wafting off them. Take care not to burn or over-roast.

Grind the spices, without the garlic, until you have a medium powder. You can use a spice grinder, I prefer a mortar and pestle. If you are using dried mint you should add it to this spice bag as well. Put into a 4-inch square of doubled cheesecloth and tie off with the bag ties or string.

At any time, add the onions, garlic, spice bag, lime and mint to the broth. Reduce over a low heat to about 10 cups. This should take about 1 hour.

When done, strain the entire mixture through a sieve or cheesecloth. Discard the bones, spice bag & vegetables. Cool and skim grease from surface. This can be kept and served as a broth or used for sopa de lima or other soups.

Chef Dudley Nieto, Zocalo, Chicago