Almond Soup from Zarela's Veracruz: Mexico's Simplest Cuisine by Zarela Martínez

Ingredients

• ¼ cup home-rendered lard, or vegetable oil
• ½ cup (about 3 ounces) unblanched whole almonds
• 2 large epazote sprigs, leaves only, or 6 cilantro sprigs
• 1 small French roll (3–4 ounces), cut into 4 slices, or 4 small slices good French bread or Italian bread
• 2 teaspoons salt, or to taste
• 2 dried (not canned) chipotle chiles, preferably morita-type
• 4 garlic cloves, unpeeled
• 1 medium-sized white onion, unpeeled
• 1 3½-to-4- pound chicken, cut into 8 serving pieces
• 7–8 cups water