Ingredients: 5 chicken backs, 3 Chicken legs, 5 carrots, 3 Vidalia or other sweet onion, 3 Ancho chilies, 1 bunch celery, 1 head of garlic, 1 can Tecate beer, 2 T olive oil, 1 T whole coriander seed, 1 T Mexican Oregano, 1 T orange peel, 1 t whole cloves, 1 cinnamon stick, salt and pepper. Lime and Cilantro to garnish.
Dice onions and saute in large soup pot in olive oil. Season with salt and pepper. Once the onions begin become translucent and begin to caramelize, add 1 can Tecate and let reduce.
While the liquid reduces in the soup pot season the chicken legs and backs with salt and pepper. Saute the legs and backs in an oven safe skillet until the skin begins to brown. Remove the chicken from the pan once browned on all sides.
Chop the carrots and celery and place in hot skillet along with chicken fat and season with salt and pepper. Place the browned chicken on top of the veggies and place skillet in a 350 degree oven.
Once the beer in the soup pot has evaporated, add 1 Qt water and 3 Ancho chilies (de-stemmed and de-seeded). Let this reduce all the way as the chilies reconstitute in the liquid.
After 30 minutes remove the chicken from the oven and add to soup pot along with Garlic (peeled), coriander seed, orange peel, cinnamon stick and cloves and 4 Quarts of water.
Return the veggies to the oven to finish roasting in the chicken drippings for 45 minutes, then add to the soup pot. Let simmer for 4-5 hrs then strain.
Reduce liquid by 1/2 - looking to yield 6-8 cups of soup. Garnish with cilantro and lime juice.