Spicy Chicken Stock

• 1 (3-pound) whole chicken
• 1/2 bunch celery, coarsely chopped
• 1 medium onion, coarsely chopped
• 1 bunch cilantro or parsley stems
• 2 medium carrots, scrubbed, coarsely chopped
• 1 lemongrass stalk, tough outer layers removed, lightly smashed, coarsely chopped
• 8 dried chiles de arbol
• 2 dried guajillo chiles
• 2 jalapenos, halved lengthwise
• 1 head of garlic, cut in half crosswise
• 1 (3-inch) piece ginger, peeled
• 3 bay leaves
• 1 tablespoon coriander seeds

1. Place chicken, celery, onion, cilantro, carrots, lemongrass, chiles de arbol, guajillo chiles, jalapenos, 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 skimming fat and foam from surface, 30 minutes. Transfer chicken to a rimmed baking sheet; simmer stock 30 minutes longer.
2. Once chicken is cool enough to handle, remove skin and shred meat (you should have about 4 cups); discard bones and skin.
3. Let stock cool, then strain through a fine-mesh sieve into a large bowl, pressing on solids; discard solids.
4. Stock can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3 months.

chicken, celery, onion, cilantro, carrots, stalk, chiles, guajillo chiles, jalapeufos, garlic, ginger, bay leaves, coriander seeds

Taken from www.epicurious.com/recipes/food/views/spicy-chicken-stock (may not work)