All the rejuvenating powers of your grandmother’s chicken stock, plus a head-clearing kick of chile. Reserve chicken for Spicy & Healthy Chicken Soup or another use.
Recipe information
Yield
Makes about 3 quarts
Ingredients
1
½
1
1
2
1
8
2
2
1
1
3
1
Need to make a substitution?
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.
Step 2
Once chicken is cool enough to handle, remove skin and shred meat (you should have about 4 cups); discard bones and skin.
Step 3
Let stock cool, then strain through a fine-mesh sieve into a large bowl, pressing on solids; discard solids.
Step 4
Do Ahead: Stock can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3 months.