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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.
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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What our customers say
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Rated 5.0 out of 5
5.0 out of 5 stars (based on 2 reviews)
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RATE AND REVIEW
Erin
April 21, 2023
Plenty of flavor
Thank you for posting this. Goal was to have a flavorful stock for stir fry, soup and noodles. The tender meat was a bonus. Seasonings were spot on.
Nathan
August 23, 2022
THANKS
Perfect quick soup stock recipe for versatile use. Thankyou so much. Champion!
Popular on Marion's Kitchen
Home-style Asian Chicken Stock
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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.
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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Stay in touch with my latest recipes and updates!
FOOD PRODUCTS
Curry Paste
Meal Kits
Chilli Sauces
Marion's Original Marinades
Marion's Original Salad Dressings
Where to Buy
EXPLORE
Recipes
MK Daily
About Us
Shop
WORK WITH US
Media Partnerships
Content Production
GET HELP
Contact Us
Shipping and Delivery
Returns and Exchanges
@2021 Marion's Kitchen
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