When people ask what the most important Whole30 ingredient is for delicious cooking, I tell them Chicken Stock. For me it’s a flavor infuser and a basic that any good cook should know how to make. If you take a peek in my freezer, you might be shocked to see it’s filled to the brim with stock of every kind. The last time I did a Whole30 takeover, I shared my no-fuss, 45-minute chicken stock and now I want to teach you how to make this spicy chicken stock, packed with flavor. This is a template for a spicy soup, but you can absolutely change it up by using different chilies, or different seeds. It’s delicious on it’s own but a fantastic base for anything you’s use chicken stock in!
Whole30 Spicy Chicken Stock
- 4 quarts of water
- 3 Lb chicken, whole
- 3 celery stalks, cut in half
- 2 carrots, cut in half
- 1 onion, cut into quarters
- 1 bunch of cilantro or parsley (no need to trim)
- 5 dried chilies de arbol
- 2 dried guajillo chiles (optional)
- 1 jalapeno halved, seeds removed
- 1 head garlic (top cut off)
- ½ apple
- 1 tsp of coriander
- 1 tsp whole peppercorn
- 2 Tbsp salt
- 3 dried bay leaves
In a large stock pot, bring the water to boil.
Add all the ingredients to the pot. Return to a boil. Then reduce heat to a simmer. Simmer on low for 45 minutes.
Pull out the chicken and cut off the legs, reserving the remaining chicken for the soup later. Return the legs to the stock. Simmer the stock another 15 minutes.
Pour the stock through a strainer into a bowl. Transfer to jars or a large container. Save the chicken pieces for the Spicy Chicken Soup (recipe on next post.