KITCHEN PRACTICE 1 — A Simplified Cocido
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Chapter: Spanish Cookery 8 — Braises & Stews: Cocido & Fabada

TASK
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Make a simplified cocido — chickpeas and a mix of meats simmered
gently in cold water, skimmed of foam, and cooked for several hours
— then serve the strained broth on its own as a first course, exactly
as tres vuelcos describes.

WHAT TO DO
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1. Soak dried chickpeas overnight, or use good-quality tinned
   chickpeas if pressed for time.
2. Place chicken pieces, a piece of beef, chorizo, and morcilla into
   a large pot along with the chickpeas.
3. Cover generously with cold water and bring slowly to a boil.
4. As the water heats, skim off any foam that rises to the surface
   with a spoon.
5. Once boiling, reduce to a gentle simmer and cook, uncovered,
   for 2-3 hours (or longer for dried chickpeas), until everything
   is tender. Add roughly chopped cabbage, carrots, and potatoes
   partway through so they finish cooking without turning to mush.
6. Once done, ladle out a portion of the broth on its own, straining
   out any solids, and — if you like — cook a small handful of thin
   noodles directly in it.
7. Serve this broth as a standalone first course, before touching
   the chickpeas, vegetables, or meats.

WHAT TO EXPECT
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- The broth should taste rich and deeply savoury despite having no
  sofrito or other aromatic base cooked in beforehand — the meats,
  bones, and long simmer are doing all the work.
- Skimming should remove a noticeable amount of grey foam early on,
  leaving a clearer, cleaner-tasting broth than if it were skipped.
- Served alone, the broth should feel like a complete, satisfying
  first course, not just an afterthought before the "real" meal.

WHY THIS WORKS AS AN ANSWER
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This is the genuine, sofrito-free technique the chapter describes,
and serving the broth on its own first is the real, traditional start
of tres vuelcos — a deliberate structural choice, not an incomplete
version of the dish.