All the rejuvenating powers of your grandmother’s chicken stock, plus a head-clearing kick of chile. Reserve chicken for Spicy Feel-Good Chicken Soup or another use.
- ½ 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
- 2 jalapeños, halved lengthwise
- 1 head of garlic, cut in half crosswise
- 1 3-inch piece ginger, peeled
- 1 tablespoon coriander seeds
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.
Once chicken is cool enough to handle, remove skin and shred meat (you should have about 4 cups); discard bones and skin.
Let stock cool, then strain through a fine-mesh sieve into a large bowl, pressing on solids; discard solids.
Do Ahead: Stock can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3 months.