Chicken Stock With Mexican Twist

By Food52
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1 whole chicken, cut into 8 pieces

1 tablespoon olive oil

6 quarts water, or at least enough to cover the chicken

1 1/2 onion, peeled and cut into 2" wedges

1 carrot, cut into 1" lengths

3-4 stalks of celery cut into 1" lengths

1 leek, white and light green parts only, cut into 1" lengths

1 orange, peeled and cut into wedges

4-5 small sprigs thyme

2-3 sprigs parsley

1/2 serrano pepper, seeded

1 dried chipotle pepper

6-7 whole black peppercorns

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