Real Recipes From Real Home Cooks ®

not yo mama’s chicken stock

review
Private Recipe by
Renée G.
Uptown, AR

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”

yield serving(s)
method Stove Top

Ingredients For not yo mama’s chicken stock

  • 1 (3 #) whole chicken
  • ½ bunch celery, coarsely chopped
  • 1 medium onion, coarsely chopped
  • 1 bunch cilantro or parsle 2 medium carrots, scrubbed – not peeled, coarsely choppedy stems
  • 1 lemongrass stalk, tough outer layers removed, lightly smashed, coarsely chopped
  • 8 dried guajillo chiles
  • 2 jalapeños, halved lengthwise (remove seeds or leave in – it’s up to you)
  • 1 head of garlic, cut in half crosswise
  • 1 (3“) piece ginger, peeled
  • 3 bay leaves
  • 1 tablespoon coriander seeds

How To Make not yo mama’s chicken stock

  • 1
    Place 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.
  • 2
    Reduce heat and simmer, (occasionally skim fat and foam from surface), 50 minutes. Transfer chicken to a rimmed baking sheet; simmer stock 30 minutes longer. 

  • 3
    Once 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
  • 4
    Let stock cool, then strain through a fine-mesh sieve into a large bowl, pressing on solids to extract all the liquid; discard solids.

  • 5
    Stock can be kept covered and refrigerated up to 3 days, or frozen up to 3 months.
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