• 3 whole fryer chickens (approx. 10 lbs.)
• 2 lb red potatoes, unpeeled, sliced
• 2 lb other boiling potatoes, unpeeled, sliced
• 2 lb corn kernels

Per portion:

• 1 oz crème fraîche
• 1 TB whole capers
• 1/4 avocado, sliced
• 1 sprig cilantro

Soup base ingredients

• 2 lb white onion, minced
• 6 garlic cloves, finely minced
• 2 lb yellow potatoes, peeled
• 4 bay leaves
• 1 tsp pepper
• 3 TB salt
• 1/4 tsp cayenne pepper
• 1/2 tsp dried thyme
• 2 carrots, peeled
• 4 celery ribs

Make the ajiaco

Hack chickens in quarters or smaller pieces, put in water to cover, bring to simmer, skim foam, solids and most of the fat on the surface, then add soup base ingredients listed above and cook until chicken is tender (about 1/2 hr).

Remove chicken from pot to let cool off. Continue to cook soup until the yellow potatoes start falling apart (these potatoes should dissolve to thicken the soup).

Pull meat off bones and shred. Discard bones, bay leaves, carrots and celery.

Add sliced potatoes to pot and cook until done but do not let break up. Off heat, add shredded meat and corn kernels. Check seasoning.

TO SERVE: put 1 cup (8 oz) of hot soup in appropriate bowl, top each one with the per portion ingredients listed above and ask for seconds before it's too late.

NOTES FOR THE HOME COOK

Notice step 1. - it says "hack". That means you don't have to cut the chickens into parts like legs, wings, etc. because you are going to shred the meat and discard the bones anyway. When I cut them, I hack the "classic" chicken pieces in half with a cleaver, right through the bone - this exposes the marrow to the leaching process (the simmering liquid extracting the flavor), which results in a tastier broth.

If you are lucky enough to get real "whole" chickens - with the head and feet still attached - the gelatin from the feet and neck will make your soup much better. And don't discard those; the meat from the neck, the feet, the brain, the gizzard are real chicken essence. The livers are a little strong as a broth flavoring; save those for a sauté or a mousse - or for the cat.