Chicken Stock

Try our new Chicken Stock Recipe.

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  •  Chicken Bones (Neck & Back Preferred) 500 gms
  •  Onion (Pyaz) 1
  •  Gajar (Carrot) 1
  •  Lehsan (Garlic) ½ Bulb
  •  Coriander / Parsley Or Any Herbs Of Your Choice Handful
  •  Kali Mirch (Black Pepper) crushed 8-10
  •  Pani (Water) 2.5 Liter
  •  Namak (Salt) To Taste


Wash chicken bones and vegetables thoroughly.

In a large pot, add all ingredients and water.

Bring it to boil and skim off any foam that appears.

Let it Simmer For 2-4 Hours On Low Flame

Strain Stock Through A Fine Sieve

Save Chicken (If Any) For Later Use and discard the Solids.

Soup stock is ready.

Allow to cool for about half an hour, then refrigerate. Use within 4 days if refrigerated.

Divide in small portions of 2- 4 cups and freeze them for 1-2 months.


Use organic chicken and get extra bones of neck and back for the stock as they are rich in nutrients and flavor.
The amount and kinds of vegetables given above are just a guideline. Use what you have and your stock will still be great.

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