Spicy Chicken Stock

By johnwhorfin

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

Details

Servings 3
Adapted from bonappetit.com

Preparation

Step 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.

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.

Do Ahead: Stock can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3 months.