not yo mama’s chicken stock
All the rejuvenating powers of your mama’s chicken stock, plus a head-clearing kick of chile. This is good to have around when that inevitable winter cold grabs hold of you. Clears your sinuses and warms you all over. Reserve chicken to make “Kick-A-Cold Chicken Soup”
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yield
serving(s)
method
Stove Top
Ingredients For not yo mama’s chicken stock
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1 (3 #) whole chicken
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½ bunch celery, coarsely chopped
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1 medium onion, coarsely chopped
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1 bunch cilantro or parsle 2 medium carrots, scrubbed – not peeled, coarsely choppedy stems
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1 lemongrass stalk, tough outer layers removed, lightly smashed, coarsely chopped
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8 dried guajillo chiles
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2 jalapeños, halved lengthwise (remove seeds or leave in – it’s up to you)
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1 head of garlic, cut in half crosswise
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1 (3“) piece ginger, peeled
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3 bay leaves
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1 tablespoon coriander seeds
How To Make not yo mama’s chicken stock
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1Place chicken, celery, onion, cilantro, carrots, lemongrass, 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.
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2Reduce heat and simmer, (occasionally skim fat and foam from surface), 50 minutes. Transfer chicken to a rimmed baking sheet; simmer stock 30 minutes longer.
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3Once chicken is cool enough to handle, remove skin and shred meat (you should have about 4 cups); discard bones and skin. Use to make Kick a Cold Soup. https://www.justapinch.com/recipes/soup/chicken-soup/kick-a-cold-chicken-soup.html
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4Let stock cool, then strain through a fine-mesh sieve into a large bowl, pressing on solids to extract all the liquid; discard solids.
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5Stock can be kept covered and refrigerated up to 3 days, or frozen up to 3 months.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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