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Spicy Chicken Stock

['1 (3-pound) whole chicken', '1/2 bunch celery, coarsely chopped', '1 medium onion, coarsely chopped', '1 bunch cilantro or parsley stems', '2 medium carrots, scrubbed, coarsely chopped', '1 lemongrass stalk, tough outer layers removed, lightly smashed, coarsely chopped', '8 dried chiles de árbol', '2 dried guajillo chiles', '2 jalapeños, halved lengthwise', '1 head of garlic, cut in half crosswise', '1 (3-inch) piece ginger, peeled', '3 bay leaves', '1 tablespoon coriander seeds']

Place chicken, celery, onion, cilantro, carrots, lemongrass, chiles de árbol, guajillo chiles, jalapeños, garlic, ginger, bay leaves, and coriander in a large stockpot. Add cold water to cover, then bring to a boil over medium heat. Reduce heat and simmer, occasionally skimming fat and foam from surface, 30 minutes. Transfer chicken to a rimmed baking sheet; simmer stock 30 minutes longer.
Once chicken is cool enough to handle, remove skin and shred meat (you should have about 4 cups); discard bones and skin.
Let stock cool, then strain through a fine-mesh sieve into a large bowl, pressing on solids; discard solids.
Stock can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3 months.

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