1
In a stockpot with 6 quarts of water, add the chicken, ham hock, onion, garlic bulb (remove 4 cloves for the chile sauce), celery, bay leaves, chile de arbol, peppercorns, and 1 tablespoon of salt. Bring to a boil, reduce to a simmer and cook for 1 1/2 hours or until the chicken is tender.