Thai Chicken Stock

Homemade chicken stock is hard to beat. Chicken stock is a great addition to soups, curries, or stir-fries. Cooked chicken left over from making chicken stock can be used in many dishes like soups, salads and fried rice.

Serves: 12Hands-on: 10 minutesTotal: 2 hoursDifficulty: Easy

Serves: 12

Ingredients

  • 1 whole chicken (about 3 lbs.)
  • 3 cloves garlic, crushed
  • 5 slices ginger, ¼" thick
  • 10 stalks cilantro stems
  • 2 tsp. salt

Directions

  • Combine all ingredients in a large stockpot. Add enough water to cover the chicken. Bring to a boil over high heat, then reduce heat to medium-low. Cover and let simmer for 25 minutes.
  • Remove chicken from the stock and let sit. Strain stock and let it cool. Stock can be frozen for up to six months.

Recipe Information

Serves: 12

Ingredients

  • 1 whole chicken (about 3 lbs.)
  • 3 cloves garlic, crushed
  • 5 slices ginger, ¼" thick
  • 10 stalks cilantro stems
  • 2 tsp. salt

Directions

  • Combine all ingredients in a large stockpot. Add enough water to cover the chicken. Bring to a boil over high heat, then reduce heat to medium-low. Cover and let simmer for 25 minutes.
  • Remove chicken from the stock and let sit. Strain stock and let it cool. Stock can be frozen for up to six months.

Nutrition Information

Nutrition Information
Amount per serving
Calories140
Total Fat3g
Saturated Fat1g
Cholesterol70mg
Sodium450mg
Total Carbohydrate0g
Dietary Fiber0g
Sugars0g
Protein26g