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Chicken Stock


Chicken, cleaned and cut up - 1/2 kg
Large Carrots, sliced - 2
Medium onion, sliced - 1
Bay leaves - 2
Peppercorns, whole - 1 tbsp.
Garlic, crushed - 1 tsp.
Ginger, crushed - 1 tsp.
Dry thyme - 1/2 tsp.
Salt - 1 tsp.


  1. Put all ingredients in a pan. Add 12 cups of water. Bring it to boil and then allow to simmer.
  2. Leave it on low heat for about 45-50 mins. You may add a little water if the stock quantity becomes too low.
  3. Skim off the white foamy residue, if any and remove from heat.
  4. Strain the mix so that only clear chicken stock remains.
  5. Store ths stock in freezer. Use as needed.
  6. Chicken pieces can be used in soups.