directions

Directions:

In a stock pot, place the chicken leg and three tablespoons of water. Simmer over medium heat to render out the skin. Let the water evaporate and over medium heat caramelize the chicken leg. Remove the corn from the cob and reserve the cut corn. Once caramelized, add the potato, onion, corn cobs, garlic,and water to the stock pot and bring to a simmer. Cook until the potatoes are tender, about 20 minutes. Remove the potatoes and the chicken leg. Peel the potatoes and reserve the skin. Shred the chicken leg meat and discard the skin and bones. Season the broth with kosher salt as desired.Place all but two potatoes into the blender along with the remaining contents of the stock pot, discarding the cooked corn cob. Blend the soup and add the avocado and cilantro stems. Pass the soup through a fine mesh sieve and divide equally among four bowls. Garnish: Char the corn that has been removed from the cob in dry cast iron pans then mix with the shredded chicken leg meat. Place evenly among the soup bowls. Deep fry the skins of the peeled potatoes and season with kosher salt. For each bowl of soup: 2ea Cilantro Stalks 1tsp Crema 3 each Fried Potato Skins 1tsp Aji recipe follows 1tsp dehydrated corn 3 pieces of Crushed Cooked Potato Aji: 3T Minced Onion 1tsp Minced Jalapeno 1tsp Minced Cilantro 1tsp White Wine Vinegar 1tsp Lime Juice pinch of kosher salt Crema: 1/2 Cup Sour Cream 1T Water 2T lime Juice 1tsp kosher salt