Not Yo Mama’s Chicken Stock

Renée G.


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”

pinch tips: How to Debone a Chicken


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Makes about 3 quarts


Stove Top


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

Directions Step-By-Step

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.
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. 

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. Kick-A-Cold Chicken Soup
Let stock cool, then strain through a fine-mesh sieve into a large bowl, pressing on solids to extract all the liquid; discard solids.

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

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Southern