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


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


  • 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.