Spicy Chicken Stock Recipe

Name: Spicy Chicken Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 arbol; 2 dried guajillo chiles; 2 jalapenos, halved lengthwise; 1 head of garlic, cut in half crosswise; 1 (3-inch) piece ginger, peeled; 3 bay leaves; 1 tablespoon coriander seeds

Servings: persons

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 arbol
2 dried guajillo chiles
2 jalapenos, halved lengthwise
1 head of garlic, cut in half crosswise
1 (3-inch) piece ginger, peeled
3 bay leaves
1 tablespoon coriander seeds

1
Place chicken, celery, onion, cilantro, carrots, lemongrass, chiles de arbol, guajillo chiles, jalapenos, 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.
2
Once chicken is cool enough to handle, remove skin and shred meat (you should have about 4 cups); discard bones and skin.
3
Let stock cool, then strain through a fine-mesh sieve into a large bowl, pressing on solids; discard solids.
4
Stock can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3 months.

399

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (3-pound) whole chicken, 1/2 bunch celery, coarsely chopped, 1 medium onion, coarsely chopped, 1 bunch cilantro or parsley stems, and more.

Yes, Spicy Chicken Stock falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Chicken Stock

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