Foodie Friday: Asian Chicken Stock
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • Chicken, cut up (I used fryer pack which included 4 legs and 2 breasts)
  • Garlic, 10 cloves crushed
  • 3 onions, cut in quarters (she recommends red but I used yellow bc that's what I had)
  • 4 scallions, trimmed and cut in half
  • 10 shards of ginger
  • Water to cover it (by "3 fingers" as my instructor, Chef Sam would recommend)
  1. Rinse off chicken pieces and add to a large stockpot
  2. Bring to boil and then simmer on low for hours (I let it go for 6 hours)
  3. Skim off the top, as needed
  4. Pull out chicken, shred and discard bones (I added some kosher salt to the chicken at this point because we were nibbling on it)
  5. Strain the broth through a fine mesh sieve, cool and store
Recipe by Jackie Ourman at