Spicy Chicken Stock Recipe
A wonderful light broth that comes together in just over an hour. Even sets you up for success by leaving you with a bunch of pre-cooked chicken for later in the week. Try using this broth for a bowl of spicy chicken soup that will warm you delightfully.
Ingredients
1 whole chicken
7 chicken feet | if possible
4 stalks of celery
1 medium yellow onion | cut in half with the skin left on
1 bunch cilantro stems
2 medium carrots
1 lemongrass stalk | tough outer layers removed, lightly smashed
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 | slightly smashed
3 bay leaves
1 tablespoon coriander seeds
Instructions
Step 1
Place all of the ingredients in a large stockpot. Add cold water to cover, and then bring to a boil over medium heat. Once you have reached a boil, reduce the heat and simmer, occasionally skimming fat and foam from the surface, for 30 minutes.
Step 2
Transfer the chicken to a rimmed baking sheet. Meanwhile, simmer stock 30 minutes longer. Once the chicken is cool enough to handle, pull the meat from the bones, and save it for another use.
Step 3
Let the stock cool, then strain through a fine-mesh sieve into a large bowl, discard the solids. Taste. Adjust the seasonings as needed, and enjoy.