👨‍🍳 조리법

1. 1

   Prepare the hen: Rinse the whole hen under cold water and place it in a very large stockpot or Dutch oven. Add enough cold water to generously cover the hen (about 4-5 liters). Add salt (start with 1 tablespoon) and black peppercorns. If using, add the quartered onion and smashed garlic cloves.

   ⏱️ 10 minutes
2. 2

   Simmer the hen: Bring the water to a boil over high heat, then immediately reduce the heat to low. Skim off any foam or impurities that rise to the surface during the first 15-20 minutes. Cover the pot and let the hen simmer very gently for at least 2.5 to 3 hours, or until the meat is extremely tender and falling off the bone. The broth should be flavorful and rich.

   ⏱️ 2.5 - 3 hours
3. 3

   Add vegetables and corn: Once the hen is tender, carefully remove it from the pot and set aside on a large plate or cutting board. Add the prepared yuca, plantains, potatoes, and corn to the simmering broth. Add the bunch of cilantro. Increase the heat slightly to maintain a gentle simmer.

   ⏱️ 5 minutes
4. 4

   Cook the vegetables: Cover the pot and continue to simmer for about 30-45 minutes, or until all the root vegetables and corn are tender when pierced with a fork. Taste the broth and adjust seasoning with salt as needed.

   ⏱️ 30 - 45 minutes
5. 5

   Shred the hen meat: While the vegetables are cooking, carefully remove the skin and bones from the cooked hen. Shred the meat into bite-sized pieces. Discard the skin and bones.

   ⏱️ 10 minutes
6. 6

   Return hen and finish: Add the shredded hen meat back into the pot with the vegetables and broth. Stir gently and let it simmer for another 5-10 minutes to heat through.

   ⏱️ 5 - 10 minutes
7. 7

   Serve: Remove and discard the bunch of cilantro. Ladle the hot Sancocho de Gallina into large bowls, ensuring each serving gets a generous portion of hen, vegetables, and broth. Serve immediately with white rice and a side of Colombian ají (spicy salsa) for those who like extra heat.

   ⏱️ 5 minutes