Three-Chile Chicken Stock

Poblano, jalapeño, and chile de arbol add heat and depth to this otherwise classic homemade chicken stock from our partner Justin Chapple. Unlike many traditional stocks, this recipe calls for a whole chicken, which is removed halfway through cooking so that the meat can be taken off the bones and used for soups, stews, or salads. The bones are added back to the pot for the remaining cooking time, which adds both body and rich flavor.

1 (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

Combine all the ingredients in a Deep Dutch Oven, 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 longer.

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.