Spicy Chicken Stock
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Camille Becerra
All the rejuvenating powers of your grandmother's chicken stock, plus a head-clearing kick of chile. Reserve chicken for Spicy Feel-Good Chicken Soup or another use.
Ingredients
1 (3-pound) whole chicken
1/2 bunch celery, coarsely chopped
1 medium onion, coarsely chopped
1 bunch cilantro or parsley stems
2 medium carrots, scrubbed, coarsely chopped
1 lemongrass stalk, tough outer layers removed, lightly smashed, coarsely chopped
8 dried chiles de árbol
2 dried guajillo chiles
2 jalapeños, halved lengthwise
1 head of garlic, cut in half crosswise
1 (3-inch) piece ginger, peeled
3 bay leaves
1 tablespoon coriander seeds
Instructions
Place chicken, celery, onion, cilantro, carrots, lemongrass, chiles de árbol, guajillo chiles, jalapeños, garlic, ginger, bay leaves, and coriander in a large stockpot. Add cold water to cover, then bring to a boil over medium heat. Reduce heat and simmer, occasionally skimming fat and foam from surface, 30 minutes. Transfer chicken to a rimmed baking sheet; simmer stock 30 minutes longer.
Once chicken is cool enough to handle, remove skin and shred meat (you should have about 4 cups); discard bones and skin.
Let stock cool, then strain through a fine-mesh sieve into a large bowl, pressing on solids; discard solids.
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