SPICY CHICKEN STOCK

Spicy Chicken Stock image

Provided by Camille Becerra

Yield Makes about 3 quarts

Number Of Ingredients 13

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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

Steps:

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