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How to make Chicken Stock at Home!

  • Total Time: 3 hours 10 minutes
  • Yield: 1 Litre Chicken Stock 1x


Units Scale
  • Chicken Bones: 6-7 pieces (I have separated bones while preparing Stew and used)
  • Chicken Chunks: 2-3 Pieces
  • Carrot: 1
  • Onion: 1
  • French bean: 1-2 (optional)
  • Potato: 1 (optional)
  • Raw Papaya: 2 pieces (optional)
  • Green capsicum: 1-2 pieces (optional)
  • Garlic: 4-5 cloves
  • Bay Leaf: 1
  • Clove: 3-4 (Optional)
  • Black Peppercorn: 8-10
  • Cinnamon Stick: 1”
  • Vinegar: 1 Tbsp.
  • Salt: 1 Tbsp.
  • Refrigerated Water: 8-10 cups


  1. Wash Chicken bones along with the chunks and veggies thoroughly before cooking.
  2. Roughly chop veggies.
  3. Now take all the vegies, Chicken bones and Chunks and spices except salt in a deep bottom pan. I have used my pressure cooker for this step.
  4. Add around 2 litre cold water from refrigerator to the Pan.
  5. Cook in high flame for till you see bubble coming from the stock and then start cooking in low flame for 3 hours with a lid on.
  6. Add little water in between to adjust the water level.
  7. Switch the flame off after 3 hours of cooking and remain the stock as it is with the solids for 1 more hour.
  8. Strain the stock from the boiled solids using a strainer.
  9. Transfer chicken Stock in a jar and cool it in refrigerator.
  10. Discard fat from the upper-side of the liquid if appeared.
  11. This Stock can be stored in Refrigerator for 3-4 days.
  • Prep Time: 10 minutes
  • Cook Time: 3 hours
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