Spicy Chicken Stock
A flavorful and aromatic chicken stock infused with fresh vegetables, herbs, and various chiles for a spicy kick. Perfect as a base for soups, stews, and other dishes.
Ingredients
- •1 whole chicken
- •½ bunch celery
- •1 medium onion
- •1 bunch cilantro or parsley stems
- •2 medium carrots
- •1 stalk lemongrass
- •8 whole dried chiles de árbol
- •2 whole dried guajillo chiles
- •2 whole jalapeños
- •1 head garlic
- •1 piece ginger
- •3 whole bay leaves
- •1 tablespoon coriander seeds
Cooking Instructions
- 1.
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.
60 min
- 2.
Once chicken is cool enough to handle, remove skin and shred meat (you should have about 4 cups); discard bones and skin.
15 min
- 3.
Let stock cool, then strain through a fine-mesh sieve into a large bowl, pressing on solids; discard solids.
20 min
- 4.
Stock can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3 months.
30 min
