Three-Chile Chicken Stock
By Justin Chapple
Images
Serves
Make 2 quarts
Ingredients
One 3-pound whole chicken
1 onion, quartered
1 celery rib, quartered
1 carrot, quartered
1 poblano chile, halved lengthwise
1 jalapeño, halved lengthwise
3 cilantro sprigs
2 chile de arbol
1 bay leaf
1 tablespoon black peppercorns
1 onion, quartered
1 celery rib, quartered
1 carrot, quartered
1 poblano chile, halved lengthwise
1 jalapeño, halved lengthwise
3 cilantro sprigs
2 chile de arbol
1 bay leaf
1 tablespoon black peppercorns
Procedure
In a deep Dutch oven, combine all of the ingredients and cover with 10 cups of water. Bring just to a boil over high heat. Reduce the heat to low and simmer, skimming occasionally, until the chicken is cooked through, and a leg pulls away from the body easily, about 1 hour.
Transfer the chicken to a large plate and let cool enough to handle. Remove all the meat from the bones and return the bones to the deep Dutch oven; reserve the chicken meat for another use and discard the skin. Continue to simmer the stock over low heat until it is richly flavored, about 1 hour more.
Strain the stock through a fine sieve into a heatproof bowl. Transfer to two 1-quart containers and let cool. Cover and refrigerate for up to 2 weeks or freeze for up to 6 months
Transfer the chicken to a large plate and let cool enough to handle. Remove all the meat from the bones and return the bones to the deep Dutch oven; reserve the chicken meat for another use and discard the skin. Continue to simmer the stock over low heat until it is richly flavored, about 1 hour more.
Strain the stock through a fine sieve into a heatproof bowl. Transfer to two 1-quart containers and let cool. Cover and refrigerate for up to 2 weeks or freeze for up to 6 months
Three-Chile Chicken Stock
By Justin Chapple
Serves
Make 2 quarts
Ingredients
One 3-pound whole chicken
1 onion, quartered
1 celery rib, quartered
1 carrot, quartered
1 poblano chile, halved lengthwise
1 jalapeño, halved lengthwise
3 cilantro sprigs
2 chile de arbol
1 bay leaf
1 tablespoon black peppercorns
1 onion, quartered
1 celery rib, quartered
1 carrot, quartered
1 poblano chile, halved lengthwise
1 jalapeño, halved lengthwise
3 cilantro sprigs
2 chile de arbol
1 bay leaf
1 tablespoon black peppercorns
Procedure
In a deep Dutch oven, combine all of the ingredients and cover with 10 cups of water. Bring just to a boil over high heat. Reduce the heat to low and simmer, skimming occasionally, until the chicken is cooked through, and a leg pulls away from the body easily, about 1 hour.
Transfer the chicken to a large plate and let cool enough to handle. Remove all the meat from the bones and return the bones to the deep Dutch oven; reserve the chicken meat for another use and discard the skin. Continue to simmer the stock over low heat until it is richly flavored, about 1 hour more.
Strain the stock through a fine sieve into a heatproof bowl. Transfer to two 1-quart containers and let cool. Cover and refrigerate for up to 2 weeks or freeze for up to 6 months
Transfer the chicken to a large plate and let cool enough to handle. Remove all the meat from the bones and return the bones to the deep Dutch oven; reserve the chicken meat for another use and discard the skin. Continue to simmer the stock over low heat until it is richly flavored, about 1 hour more.
Strain the stock through a fine sieve into a heatproof bowl. Transfer to two 1-quart containers and let cool. Cover and refrigerate for up to 2 weeks or freeze for up to 6 months