Thai Chicken Stock

Ingredients

• 1 chicken carcass
• 0.75 cups thinly sliced galangal
• 2 stalks lemon grass , crushed
• 2 makruts lime leaves
• 1 shallot , sliced
• 2 cloves peeled garlic
• 2 choppeds Thai chiles , or to taste
• 10 cups water

Instructions

1. 1

   Place chicken carcass into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 5 minutes. Drain, rinse carcass under running water, and return to the pot.

2. 2

   Add galangal, lemongrass, lime leaves, shallot, garlic, and chiles. Pour in 10 cups water. Bring to a boil over high heat, then reduce heat to medium-low and simmer uncovered for 1 1/2 hours, skimming the foam and fat often.

3. 3

   Strain stock through cheesecloth before using.