Spicy Chicken Stock

Ingredients for Spicy Chicken Stock

• 1 (3-pound) whole chicken

• 1/2 bunch celery, coarsely chopped

• 1 medium onion, coarsely chopped

• 1 bunch coriander or parsley stems

• 2 medium carrots, scrubbed, coarsely chopped

• 1 lemongrass stalk, tough outer layers removed, lightly smashed, coarsely chopped

• 8 dried chillies de árbol

• 2 dried guajillo chillies

• 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

Place chicken, celery, onion, coriander, carrots, lemongrass, chillies de árbol, guajillo chillies, 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 950ml ); 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.