Caldo Xóchitl (Easy Rooster Soup)

1 small entire rooster (~3 lbs), damaged down, or 2 lbs bone-in rooster or turkey breasts, thighs, or combination
2 cloves garlic, smashed
2 tsp kosher salt, extra to style
6 entire black peppercorns
3 entire fennel or anise seeds
1 entire clove
8 entire coriander seeds
1 lime, divided

1 bunch cilantro or 1/2 bunch culantro, torn or chopped
1 small onion, finely chopped (3/4 cup chopped), soaked in cool water for 10 minutes and drained
2 simply ripe avocados, sliced
2 jalapeño or serrano peppers, sliced
squash blossoms, torn (if in season)

1. Add the rooster to a stockpot and fill with sufficient water to cowl the rooster. Convey to a boil over excessive warmth, then scale back warmth to medium-low and simmer for five minutes, skimming off any foam from the floor of the water. Stir within the garlic, salt, peppercorns, fennel, clove, and coriander. Simmer till the rooster meat could be simply torn with a fork, about 25 minutes for boneless breasts or thighs, 45 minutes for bone-in meat.

2. Utilizing a slotted spoon or tongs, take away the rooster meat and put aside to chill, lined with a towel to maintain from drying out, about 10 minutes. Decide the meat from the bones; utilizing two forks, gently shred the rooster into bite-size items and distribute to 4 soup bowls.

3. Pressure the soup broth by means of a effective sieve or colander, discarding the solids, then add the juice of ½ of the lime (about 1 tbsp); slice the opposite half of the lime into skinny slices to serve with the soup. Season the soup with salt to style, then ladle the broth into every soup bowl and serve with lime slices, cilantro, onion, avocado, and jalapeños.

*** This soup is definitely doubled for bigger crowds, or leftovers.