Ingredients

ROCKY® Free Range Whole Chicken
Large Yellow Onion, cut into 2” wedges
Carrots with tops, scrubbed & cut into 1” lengths
Celery Stalks with leaves, scrubbed & cut into 1” lengths
Head Garlic, cut in 1/2 crosswise
Bunch Parsley
Green Serrano Chiles, cut in 1/2 lengthwise
Dried Chiles de Arbol
Dried Anaheim Chiles (California Chile)
Stalk Lemongrass, remove tough outer layers, cut into 1/2” lengths
Piece Ginger, peeled (about 3 inch)
Fresh Bay Leaves
2 tbsp Coriander Seeds

Method

1 In a large stockpot place the whole chicken first. Add the rest of the ingredients, add cold water just to cover. Over medium-high heat and uncovered bring to a boil. Reduce heat to a slow simmer. As the stock simmers skim the foam from the surface, allow to simmer for minimum 30 minutes but not more than 45 minutes. Carefully remove chicken from stockpot and let rest on a rimmed baking sheet. Continue to simmer stock for another 30-45 minutes. Strain stock through cheese cloth or a fine mesh sieve into a large bowl or pot. Press on the solids to make sure you get all the flavor & juices they have to offer. Discard solids and cool stock in refrigerator. When completely cooled skim fat off the top that has solidified. Strain again to remove any bits left behind from skimming. Portion stock for the fridge or freezer. If frozen it will be good for up to 3 months. When the chicken has cooled enough to touch, remove the skin & shred meat setting aside for soup or other uses.