Puchero Moderno

Ingredients

 * 3 garlic cloves, chopped
 * 2 teaspoons oil
 * 6 quarts water
 * 1 whole chicken, rinsed well and patted dry (about 3 lb)
 * 3 bay leaves
 * 3 sprigs thyme
 * 1 tablespoon black peppercorns
 * 2 tablespoons kosher salt
 * 2 ancho chiles, stemmed and seeded
 * 1 lemon, zest of
 * 10 ounces white pearl onions, roots trimmed off
 * 1 lb Brussels sprouts, trimmed and washed
 * 9 ounces baby carrots, peeled
 * 2 small sweet potatoes, peeled and diced
 * 1 cup corn kernels
 * 5 leeks, white parts only, split and washed
 * 3 chorizo sausages (about 1 lb)
 * 2 tablespoons chopped flat leaf parsley, to garnish
 * coarse grain mustard, for dipping

Directions

 * 1) In a large stockpot, sauté garlic in oil until soft.
 * 2) Add the water, chicken, bay leaves, thyme, peppercorns, salt, and chiles; bring to a boil over high heat.
 * 3) Decrease heat to low and simmer, covered, for 1½ hours, occasionally skimming off any fat that rises to the surface.
 * 4) Transfer the chicken from the pot to a serving platter, and cut into serving pieces or shred.
 * 5) Add lemon zest to the broth.
 * 6) Bring a saucepan of water to a boil.
 * 7) Prepare a small ice-water bath by putting ice and cold water into another saucepan.
 * 8) Blanch the onions by boiling for 1 minute, then transferring to ice-water.
 * 9) When the onions have cooled, peel them.
 * 10) Place all vegetables (including the onions) in the center of a large square of doubled up cheesecloth and tie in a tight bundle.
 * 11) Add the bundle to the pot and simmer for 8 minutes.
 * 12) Add the chorizo and simmer for 3 more minutes, occasionally skimming the surface of the soup.
 * 13) Remove the bundle, cut it open, and add vegetables to serving platter.
 * 14) Strain the broth, then add the parsley.
 * 15) Ladle the broth into small bowls and serve with chicken and vegetables with mustard on the side for dipping the chicken and vegetables into.