Spicy Chicken Stock with Aromatic Spices

1.In a large pot, add the chicken pieces and cover them with 8 cups of water.

2.Add the quartered onion, chopped carrots, chopped celery, smashed garlic, sliced ginger, bay leaf, and black peppercorns to the pot.

3.Sprinkle in the salt, red chili powder, and garam masala, stirring to combine all the ingredients.

4.Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer for about 1.5 to 2 hours, skimming off any foam that rises to the surface.

5.Once the stock is rich and flavorful, remove the chicken pieces and strain the stock through a fine mesh sieve into another pot or bowl, discarding the solids.

6.Let the chicken cool slightly, then shred the meat from the bones and set aside for later use, if desired.

7.Taste the stock and adjust seasoning with more salt or spices if needed.

8.Serve the hot stock garnished with fresh cilantro, or use it as a base for soups and stews.