Thai Chicken Stock

Ingredients

• chicken carcass
• 3/4 cup thinly slice d gal angal
• stalk slemon grass, crushed
• makrut lime leaves
• shallot, slice d
• clove speeled garlic
• chopped Thai chiles, or to taste
• cup swater

Instructions

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. 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. Strain stock through cheesecloth before using.