Spicy Chicken Stock

Name: Spicy Chicken Stock
Yield: Makes about 3 quarts
Ingredients: 1 3-pound whole chicken; ½ 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

Camille BecerraMakes about 3 quartsSource

stock chicken chile dairy-free gluten-free nut-free healthyish

Ingredients

1 3-pound whole chicken

½ 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

Method

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.