A wonderful light broth that comes together in just over an hour. Even sets you up for success by leaving you with a bunch of pre-cooked chicken for later in the week. Try using this broth for a bowl of spicy chicken soup that will warm you delightfully.

Ingredients

1 whole chicken

7 chicken feet | if possible

4 stalks of celery

1 medium yellow onion | cut in half with the skin left on

1 bunch cilantro stems

2 medium carrots

1 lemongrass stalk | tough outer layers removed, lightly smashed

8 dried chiles de árbol

2 dried guajillo chiles

2 jalapeños | halved lengthwise

1 head of garlic | cut in half crosswise

1 3-inch piece ginger | slightly smashed

3 bay leaves

1 tablespoon coriander seeds

Instructions

Step 1

Place all of the ingredients in a large stockpot. Add cold water to cover, and then bring to a boil over medium heat. Once you have reached a boil, reduce the heat and simmer, occasionally skimming fat and foam from the surface, for 30 minutes.

Step 2

Transfer the chicken to a rimmed baking sheet. Meanwhile, simmer stock 30 minutes longer. Once the chicken is cool enough to handle, pull the meat from the bones, and save for another use.

Step 3

Let the stock cool, then strain through a fine-mesh sieve into a large bowl, discard the solids. Taste. Adjust the seasonings as needed, and enjoy.