Thai Chicken Stock
- 1 whole chicken, cut into 8 pieces (2 breasts, 2 legs, 2 thighs, 2 wings)
- 20 cups (about) cold water
- 3/4 cup thinly sliced galangal (related to ginger, but with a more citrusy taste; available in specialty and gourmet shops)
- 1 stalk fresh lemongrass, ends trimmed, thinly sliced diagonally
- 4 kaffir lime leaves
- 2 garlic cloves, peeled, pounded
- 1 large shallot, thinly sliced
- 2 fresh Thai chilies, pounded
Place the chicken pieces and the carcass in a heavy stock pot and add enough cold water to cover the chicken (about 10 cups). Bring the water to a simmer over medium-high heat and simmer 5 minutes. Pour the mixture into a colander to drain and discard the liquid. Rinse the chicken until all the sediment is removed.
Transfer the chicken to a clean large pot and cover with 10 cups of fresh water. Add the galangal, lemongrass, lime leaves, garlic, shallot, and chilies and bring to a gentle simmer over medium heat.
Reduce the heat to medium-low and allow to gently simmer for 1 1/2 hours, skimming off any foam and fat that rises to the top.
Set a colander over another large pot then line the colander with cheesecloth. Strain the stock through the cheesecloth and into the pot. Cool slightly, then refrigerate uncovered until cold.