The Best Chicken Stock For All Purpose

Chicken stock in a round white bowl.

This chicken stock is super easy to make, but it gives you the most neutral tasty stock that you can use for many things. You will only taste the savoury and goodness of the poultry in the broth.

So it’s something that you want to make in batch as a keeper. Because there are endless recipe ideas that need chicken stock.

Clear chicken stock in white bowl with garlic and spring onion on the background.

Instead of using shop-bought stock, I think it’s good for us to store up this stock from time to time. Because you’ll know what the taste is exactly like and what goes in it. 

Also, did you know that it is recommended to drink chicken soup when you’re under the weather? That’s because it’s full of vitamins and minerals. And they are beneficial for ailments against cold and flu. You can take a look at this article on “will chicken soup really cure your cold?” by BBC Good Food. 

Perhaps it’ll give you more reasons to cook the stock in batch and have it soup in a cup. 

Five ingredients only

The best thing about this chicken stock recipe is that you don’t need many things. Only. Five. Items. And they are:

  1. Chicken.
  2. Ginger.
  3. Garlic.
  4. Spring onions.
  5. Water.

So you can imagine how pure chicken flavour you will get out of these items. The stock is undoubtedly savoury with that delicate chicken flavour mixed with garlic and ginger. And needless to say, the spring onions will add a subtle flavour to it too.

Therefore, you can use this stock for all sorts of recipe that requires chicken stock. Because the taste of the broth is very neutral.

How to make chicken stock 

In short, you just throw all the ingredients in a stockpot, boil it at moderately high heat until the water looks cloudy.

When the water reaches boiling point, there will be foam, scums, and impurities floating on the water surface. So you’ll want to skim them off and discard them. As much as possible until the surface looks clear.

Then turn the heat to the lowest and let the broth simmer for at least an hour. 

As a rule of thumb of making stock, the longer you cook it, the better its flavour.

Once your stock is ready, take the chicken out and sieve the stock into a jar or food container. Discard all the herbs.

If you want, you can shred the chicken and use it for making Nasi Goreng. 

Storing matter

You can always freeze your chicken stock for up to 2 months. Always take it out and leave it in the fridge overnight before using it. Then reheat it until it is boiling and piping hot.

If you want to keep the stock in the fridge, it keeps well for about 4-5 days, provided it is stored in a tight-lidded container. 

A bowl of chicken stock.

Recipes to use your chicken stock

Thank you for checking this chicken stock recipe. Hope you’ll try it. When you do, it would be great if you could share what you think about it in the comments below (leave a reply box). I’ll really appreciate it. 

And don’t forget to check out my other recipes that you can use this chicken stock for.

Last but not least, please follow me on Facebook, Instagram and/or Pinterest. To sneak a peek at what’s cooking in my kitchen. 

Take care and all the best.

Yield: 2.25 litre

The Best Chicken Stock For All Purpose

Chicken stock in a round white bowl.

This chicken stock is super easy to make, but it has the most neutral tasty stock that you can use for many things. You will only taste the savoury and goodness of the poultry in the broth.

Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes


  • 1 kg/ 2.2 lbs/ 35.24 oz chicken drumsticks/ or thighs.
  • 2-inch ginger, sliced.
  • 6 cloves garlic, sliced.
  • 4 spring onions, sliced.
  • 10 cups/ 2.5 litre/ 59.17fl.oz water.


  1. Boil about 2.5 litres of water. Once it reaches boiling point, put the chicken drumsticks (or thighs), ginger, garlic and spring onions in it. Cook until the water reboils.
  2. When the water reboils, let it cook for about 2 minutes or until the chicken pieces turn opaque. And you can see scum, and froth, from the poultry floating on the surface. Skim off these impurities and discard them until you see the water clear again. 
  3. Continue cooking and simmering the stock for at least an hour and a half, preferably for 2 hours. You will see the water will turn cloudy. 
  4. Take the chicken pieces, ginger, garlic and spring onions out of the soup.
  5. And strain the soup into a clear container. Set aside.


  • You can always use the whole baby chicken and cut it into pieces. Make sure you clean, wash and rinse the poultry before cooking.
  • Keep an eye on the water when it starts boiling, and don’t skip skimming off the impurities that float on the surface. Although it can disappear if you leave it, the flavour quality of your chicken stock will be much better if you discard them. 

Nutrition Information



Serving Size


Amount Per Serving Calories 240Total Fat 12gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 159mgSodium 291mgCarbohydrates 1gFiber 0gSugar 0gProtein 30g

The nutrition calculation you find here is just a guide provided by online nutrition calculator. You should not use to substitute advice from nutritionists or health practitioners.

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