Spicy Chicken Stock

  • Ready in 45m

  • Serves 6

  • 274 calories

  • 8.82g carbs

Spicy Chicken Stock is a main course that serves 6. One serving contains 274 calories, 22g of protein, and 17g of fat. For $1.62 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. Head to the store and pick up chiles de árbol, garlic, jalapeños, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. Plenty of people made this recipe, and 125 would say it hit the spot. It is brought to you by Epicurious. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet.

13 ingredients

  1. 8 chiles de árbol
  2. 3 bay leaves
  3. 2 medium carrots
  4. 1/2 bunch celery
  5. 1 tbsp coriander seeds
  6. 1 head garlic
  7. 3 inch ginger
  8. 2 guajillo chiles
  9. 2 jalapeños
  10. 1 lemongrass stalk
  11. 1 medium onion
  12. 1 bunch parsley stems
  13. 3 lb chicken

Instructions

  1. Place chicken, celery, onion, cilantro, carrots, lemongrass, chiles de rbol, guajillo chiles, jalapeos, garlic, ginger, bay leaves, and coriander in a large stockpot.
  2. 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.
  3. Transfer chicken to a rimmed baking sheet; simmer stock 30 minutes longer.
  4. Once chicken is cool enough to handle, remove skin and shred meat (you should have about 4 cups); discard bones and skin.
  5. Let stock cool, then strain through a fine-mesh sieve into a large bowl, pressing on solids; discard solids.
  6. Do Ahead
  7. Stock can be made 3 days ahead.
  8. Let cool; cover and chill, or freeze up to 3 months.
Spicy Chicken Stock

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