food 4 tots

How To Make Chicken Stock

chicken stock, homemade stock, chicken broth, chicken soup, toddler, kid, children, food 4 tots


Recipe for Homemade Chicken Stock

Source: Adapted and modified from How to Make Fish Stock (Food 4 Tots)

Group A
650g chicken carcass (or other chicken parts: breast, wing, bones or legs)
3 liters water

Group B
1 small leek (70g)
1 small carrot (110g)
1 small celery (60g)
1 small yellow onion (80g)

Group C
2 cloves garlic, peeled and roughly pounded
2 bay leaves (dry)
30 black peppercorns, roughly pounded
2 to 3 small bunches coriander leaves, with roots attached


  1. Dice ingredients in group (B).
  2. Cut off the stems with roots attached and add to the pot in step 4. Reserve the leaves for step 5.
  3. Remove skin and fat from chicken. Cut into medium size pieces. Wash and rinse. Scald chicken pieces over boiling water for a while. Rinse and drain under cold running water. Set aside.
  4. Heat up a large stockpot with 2 tablespoon oil. Saute leek, carrot, celery, onion and garlic until tender. Then add in chicken carcass, bay leaves, black peppercorns, coriander leaves (stems with roots attached) and water.
  5. Bring water to a boil and turn the heat to low. Simmer for 2 hours. Skim off any scum that rises to the surface. Add the remaining coriander leaves towards the last 10 minutes.
  6. Off the heat and strain stock through a sieve or colander with layers of cheesecloth lined underneath.
  7. Leave stock to cool completely and store in containers. You can keep the stock refrigerated for 2-3 days or freeze up to 3 months.


  1. Separate the stock into smaller portions and store them in convenient sized container or ice cube trays before freezing. In this way, you can thaw whatever amount you need it later.


chicken stock, homemade stock, chicken broth, chicken soup, toddler, kid, children, food 4 tots

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  1. I love back-to-basics posts like this. I like to make my own chicken stock too, but I took the easy way and just throw the whole chicken into my slow cooker with water and some herbs. I use the stock and my cats eat the flesh. Thank you for sharing all the helpful tips!

  2. tigerfish says:

    I make my own chicken stock too. For storing, I keep some as “ice cubes”(chicken stock cubes in the freezer),and sometimes when I stir-fry vegetables, I add a few cubes for flavoring- No oyster sauce required. 😛

  3. Ling Ling says:

    Hi hi! 🙂 Glad to see your sharing. I started dicing the onions for my chicken stock after reading somewhere that it improves the flavour and it is absolutely true! Seeing that you diced all veggies, I’m going to try it too. Sauteing the ingredients at the start is a good idea too 🙂 Imparts some browning flavour to the stock. 🙂

  4. Never made my own chicken stock from scractch before! Thanks for the recipe, I have to make it!

  5. Jean says:

    Can replace chicken with pork? Thanks

  6. Nicole says:

    Hi 🙂

    May I know how long can I keep the stock in the fridge?



  7. Yen says:


    May I know where can I buy cheesecloth to sieve the stock? I used colander before but the stock is not as clear as your.

    Thanks in advance.

  8. Shuyi says:


    Sorry for the noob question, mil disappproved when I tried to freeze the stock, she said that it is cancer causing to store and eat anything with veggies overnight and beyond. I told her that the straining removes all the veggies, so it’s no issue, is this explanation correct?! TQ

  9. vivian says:


    Thank you for the good recipe.

    I would like to know where can I buy the bay leaves?

  10. Joanna says:

    Hi, just to check if I put peppercorn will it taste spicy or got strong pepper taste?

    • food-4tots says:

      Joanna: The stock will taste slightly spicy and peppery. But if you add the peppercorn in whole (without cracking them), the taste is even milder. 🙂

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