Ingredients Edit

• 3 garlic cloves, chopped
• 2 teaspoons oil
• 6 quarts water
• 1 whole chicken, rinsed well and patted dry (about 3 lb)
• 3 bay leaves
• 3 sprigs thyme
• 1 tablespoon black peppercorns
• 2 tablespoons kosher salt
• 2 ancho chiles, stemmed and seeded
• 1 lemon, zest of
• 10 ounces white pearl onions, roots trimmed off
• 1 lb Brussels sprouts, trimmed and washed
• 9 ounces baby carrots, peeled
• 2 small sweet potatoes, peeled and diced
• 1 cup corn kernels
• 5 leeks, white parts only, split and washed
• 3 chorizo sausages (about 1 lb)
• 2 tablespoons chopped flat leaf parsley, to garnish
• coarse grain mustard, for dipping

Directions Edit

1. In a large stockpot, sauté garlic in oil until soft.
2. Add the water, chicken, bay leaves, thyme, peppercorns, salt, and chiles; bring to a boil over high heat.
3. Decrease heat to low and simmer, covered, for 1½ hours, occasionally skimming off any fat that rises to the surface.
4. Transfer the chicken from the pot to a serving platter, and cut into serving pieces or shred.
5. Add lemon zest to the broth.
6. Bring a saucepan of water to a boil.
7. Prepare a small ice-water bath by putting ice and cold water into another saucepan.
8. Blanch the onions by boiling for 1 minute, then transferring to ice-water.
9. When the onions have cooled, peel them.
10. Place all vegetables (including the onions) in the center of a large square of doubled up cheesecloth and tie in a tight bundle.
11. Add the bundle to the pot and simmer for 8 minutes.
12. Add the chorizo and simmer for 3 more minutes, occasionally skimming the surface of the soup.
13. Remove the bundle, cut it open, and add vegetables to serving platter.
14. Strain the broth, then add the parsley.
15. Ladle the broth into small bowls and serve with chicken and vegetables with mustard on the side for dipping the chicken and vegetables into.