asian chicken stock

Recipe by
barbara lentz
beulah, MI

Great broth for any Asian soup or bowls you want to make.

read more
yield serving(s)
prep time 10 Min
cook time 2 Hr 15 Min
method Stove Top

Ingredients For asian chicken stock

  • 2 Tbsp
    coriander seeds
  • 3
    star anise
  • 3 lb
    chicken bones wings, necks rinsed
  • 4
    ribs celery chopped
  • 2 lg
    carrots chopped
  • 2 lg
    onions chopped
  • 1 bunch
    green onions chopped
  • 1 bunch
    fresh cilantro chopped
  • 1
    head garlic cut in half unpeeled and smashed
  • 1 c
    unpeeled fresh ginger
  • 4 stalk
    lemongrass bruised and cut in half
  • 2
    limes cut in half
  • 1/2 c
    soy sauce
  • 4 qt
    water

How To Make asian chicken stock

  • 1
    Place all ingredients in a large stock pot. Bring to a boil or high heat. After 5 minutes skim the scum from the top and discard. Turn the heat to low and simmer for 2 hours skimming when needed.
  • 2
    Let the stock cool. Strain the stock through a cheesecloth lined fine mesh strainer. Press the solids against the sides of strainer. Discard the solids.
  • 3
    This will last a week in the fridge and up to 3 months frozen

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