Spicy Chicken Stock Recipes

Steps:

• 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.
• Stock can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3 months.

Steps:

• Combine broth, soy sauce, sugar, chili sauce, lime juice, and ginger and boil 5 minutes. Meanwhile, toss chicken with cornstarch until completely coated. Add chicken and shiitakes to broth and simmer 15 minutes. Remove the pan from the heat and stir in snap peas, red pepper, zest, and cilantro. Let soup stand 2 to 3 minutes before serving.

Steps:

• Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat until mixture is just at a simmer. Simmer, uncovered, for 3-4 hours, skimming foam as necessary. , Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface.