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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Home-style Asian Chicken Stock

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Ever wanted to make your own chicken stock from scratch? My simple recipe will yield two litres of liquid gold. Either use it straight away in your favourite recipe, else it’ll keep in your freezer for up to three months.

WATCH THIS RECIPE

HOME-STYLE ASIAN CHICKEN STOCK

PREP TIME

5 minutes

COOK TIME

1 hour 40 minutes

SERVES

Makes about 2L

Ingredients

4 garlic cloves

1 tsp black peppercorns

1 tsp vegetable oil

1 whole chicken*

4 slices ginger

4 spring onions

1 tsp sea salt, or to taste

Steps

Use a mortar and pestle to pound the garlic and peppercorns to a rough paste.

Heat the vegetable oil in a large stock pot. Add the garlic paste and cook for a minute or until fragrant. Add the remaining ingredients. Then pour over enough water to cover the chicken (at least 2.5L if you can fit that amount into your pot). Place over high heat. Bring to a gentle simmer, then reduce the heat to low and simmer for 90 minutes. Skim the surface of the stock every so often.

Taste the stock and season with salt to taste. Strain and use straight away or freeze for up to 3 months.

Note Icon

Notes:

– I like to use a whole chicken to make this, and then I’ll shred off all the meat at the end to use for sandwiches, salads, soups and so on. However, you could also make this stock with a chicken carcass, or some chicken wings instead if you prefer.

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