Hatch Chile Chicken Stock

Hatch Chile Chicken Stock


Sadly, another Hatch Chile season is almost at a close. Hopefully you got your case of Hatch chiles, and had them roasted for you at one of the Melissa’s Produce Hatch Chile Roasting events near you. There are still a couple of events coming up, in case you missed one. This recipe for Hatch Chile Chicken Stock actually calls for fresh Hatch chiles, which you can still find in supermarkets.

Usually a chicken stock is made to be a neutral base, with the essence of chicken being what you taste. That way the stock can be used for sauces, soups, stews or whatever you needed it for. If you already know what recipe you intend to use your stock in, you can layer the flavors of the recipe into your stock base.

Here are a few basic stock additions to consider:

Ginger, lemongrass – Asian dishes

Cilantro, coriander, cumin – Mexican dishes

Cardamom, clove, cinnamon – Indian dishes

Also consider fresh herbs and dried chiles as additions to your stocks for a maximum flavor boost.

I made this stock in my slow cooker, which I do if I am making a smaller amount of stock. When I make my post Thanksgiving turkey carcass stock, I use my 16 quart stockpot and cook it overnight. For this stock, I used a few chicken carcasses I had in the freezer, and cooked it for 24 hours in my 8 quart slow cooker.

If you like to roast chickens or buy quality roasted chicken from your market, save the carcasses after you eat the meat. Pop the bones into a resealable plastic bag, and freeze them. When you have 2-3 frozen, you can make a pot of stock.  If you have any chicken  or turkey necks, throw those in too!

Classic chicken stock is made from raw bones, but you can make a really good stock using roasted chicken bones.

Once your stock is made, if you do not need to use all of it, pour the cooled stock into resealable plastic bags and lay them flat on a sheet pan. Place the sheet pan into the freezer until the stock is frozen. Remove the sheet pan from the freezer, leaving the bags of stock. The flat bags of stock take up less space in the freezer.

Hatch Chile Chicken Stock

Prep Time 5 minutes
Servings 4 quarts


  • 3 chicken carcasses
  • 4 mild or medium Hatch Chiles seeded, cut into large chunks
  • 1 onion, quartered
  • 1 carrots washed and quartered
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 4 quarts cold water


  1. Place the chicken carcasses into a large (8 quart)  slow cooker.

  2. Place the Hatch chiles, onion, carrots, bay leaf and thyme into the slow cooker, tucking ingredients around and on top of carcasses.

  3. Pour the water over the ingredients, adding more if needed to bring the level to the top of the slow cooker.

  4. Set the slow cooker to low, and the timer to 24 hours.

  5. When stock is done, strain the stock into a large bowl or pot through a double layer of cheesecloth.

  6. Place the bowl into an ice bath to cool the stock quickly, then refrigerate until completely cool. 

  7. Remove and discard any fat that has solidified on the surface. Keep refrigerated until ready to use.

  8. Use or freeze stock within 2-3 days.

Birthday Feasting

Yesterday was my birthday, and I actually made and ate one of my favorite recipes on my blog  Sweet ‘n’ Sticky Baby Back Ribs.

I started thinking of what other things I would eat for a birthday feast, and came up with a menu for my birthday. Mind you, I didn’t actually make all of these things, just the ribs. But I am going to be ready for next year!


Sweet 'n' Sticky Babyback Ribs | Black Girl Chef's Whites

Sweet ‘n’ Sticky Baby Back Ribs


Red Cooked Oxtails

Red Cooked Oxtails


Slow Cooker Caribbean Oxtails
Slow Cooker Caribbean Oxtails

Caribbean Oxtails



Southern Baked Macaroni and Cheese | Black Girl Chef's Whites

Southern Style Macaroni and Cheese


Warm Potato Salad with Bacon and Fennel | Black Girl Chef's Whites

Warm Potato Salad with Bacon and Fennel


Avocado and Potato Salad with Hatch Chile Vinaigrette | Black Girl Chef's Whites

Avocado and Potato Salad with Hatch Chile Vinaigrette

Avocado, Mandarin Orange and Jicama Salad with Key Lime Dressing | Black Girl Chef's Whites

Avocado, Mandarin Orange and Jicama Salad with Key Lime Dressing


Lemon Glazed Pound Cake
Lemon Glazed Pound Cake

Lemon Glazed Pound Cake


Chocolate Ale Layer Cake
Chocolate Ale Layer Cake


Chocolate Ale Layer Cake


Yes, that does see like a lot of food, but your birthday is only once a year. It’s my party and I’ll eat if I want to!



Cilantro Pesto Sauce

Cilantro Pesto


Basil does not have a lock on pesto. Pesto can be made with any number of herbs, nuts and green vegetables. In this case, cilantro and pepitas (pumpkin seeds) take the lead in this Cilantro Pesto Sauce.

While the flavor profile of this pesto is very different than basil pesto, it can be used in many of the same ways. Tossed with pasta, smeared on  sandwich wrap instead of mayo, mixed with tomato sauce to make pizza sauce are just a few ideas. A dollop or two in a basic vinaigrette would really make your salad dressing pop. A spoonful stirred into a bowl of soup would be sublime.

If you cannot find pepitas in your market, substitute with slivered almonds. Be sure to toast the almonds to release the oils and nutty flavor.


Cilantro Pesto Sauce
Prep time
Cook time
Total time
Serves: 4 cups
  • 6 bunches fresh cilantro, stems trimmed
  • 3 cloves garlic
  • ½ cup toasted pumpkin seeds
  • 1 cup extra virgin olive oil
  • 1 teaspoon sea salt
  • ¼ teaspoon red pepper flakes
  • juice of one lime
  1. Place the cilantro, garlic and pumpkin seeds into a large food processor, and process until smooth.
  2. With the machine running, slowly drizzle in the olive oil, stopping and scraping down the sides of the processor bowl if needed.
  3. Add the salt, red pepper and lime juice and mix to incorporate.
  4. Place the pesto into a storage container and press plastic wrap directly onto the surface of the pesto before closing tightly.


Cilantro Pesto

Mint Chutney

Mint Chutney

Indian food is always on the top of my list of food I love to eat. The complex laying of spices and herbs, a myriad of vegetable based dishes, meaning I will be sure to eat my veggies that day. But it can be an intimidating food to cook, even for a trained chef.

That fear of cooking Indian food has vanished upon receiving a copy of Flavorful Shortcuts to Indian/Pakistani Cooking by Farhana Sahibzada. Chef Farhana, who has been a culinary teacher for over twenty year, recently did a cooking demo at Melissa’s Produce. Her easy going style and patient explanations made Indian cooking not as intimidating as it was.

If you are like me and love Indian food, but afraid to try to make it at home, I recommend Chef Farhana’s book. Find it in your local bookstore or buy it here on Amazon.

I admit, this Mint Chutney recipe is probably one of the easiest ones in the book, but it is what I was craving. I had roasted a chicken and potatoes with Indian spices, and knew this chutney would be the perfect cooling complement to the heavily spiced meat.

Mint Chutney

Mint Chutney
Prep time
Total time
  • ½ bunch fresh cilantro
  • ½ bunch fresh mint
  • 1 whole Serrano chile, stem removed
  • 1 teaspoon pomegranate seeds
  • 3 cloves of garlic
  • ½ onion, chopped
  • ½ teaspoon salt
  • ¼ cup lemon juice
  • 3 tablespoons sugar
  1. Bland all the ingredients in a blender or food processor for 30 - 40 seconds until blended well.
  2. Mint chutney can be stored in the refrigerator for up to two weeks when stored in an airtight container with a firm lid.


I also recommend Crack the Code: Cook Any Indian Meal with Confidence by Nandita Godbole. This is another excellent book which helps demystify the complexity in Indian cooking.  You can purchase and download this Ebook from Amazon.


I may receive compensation in either monetary or product form for my recipe development. I take pride in working with products that fit my brand and will be beneficial to my readers.  All opinions are my own.

It’s My Blogiversary

Black Girl Chef's Whites-logo

March 17, 2009 a little blog was born. The first post wasn’t long, merely a welcome message. But it was a beginning.

Now, all of these years later, the little blog that could is still here. Posts are a bit sporadic these days, but there are still posts.

My recipes are still created by me and continue to evolve, and I sincerely hope you are enjoying them as much as I enjoy developing them for you.

Thanks for being a faithful reader, and I look forward to many more years of original recipes and fun!