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Spicy Chicken Stock

Spicy Chicken Stock

 Spicy Feel-Good Chicken Soup or another use." />Spicy Feel-Good Chicken Soup or another use." />

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

Recipe Preparation

  • 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.

Recipe by Camille Becerra,

Nutritional Content

Calculated per cup: Calories (kcal) 35 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 4 Dietary Fiber (g) 1 Total Sugars (g) 2 Protein (g) 4 Sodium (mg) 160Reviews SectionThis sounds delicious, but more effort than necessary. Try saving veggie scraps in a quart yogurt container in the freezer. When it's full, dump it in a pot with another container of water, search the vegetable drawer for volunteers, add a bay leaf and any herbs hanging around, and simmer away to make a tasty veggie stock--great forsoup, rice, or frozen for future use. If you happen to have a carcass from a roast chicken or turkey, the veggies just go in with it. Between this and the compost bin, very little should go to waste . and you'll never be without homemade stock.AnonymousThe Good Washington08/23/19Theow out the bones???? Never! Roast them, add back into stock simmer for another couple of hours.

Watch the video: Spicy and Creamy Chicken Ramen! (October 2021).