Homemade chicken stock or homemade chicken broth are the best thing to have on hand in your kitchen. My version is meant for use in Chinese dishes, as it’s clear and pure-flavored!
Stock vs. Broth
but have you ever wondered what the difference is between “stock” and “broth?” I’ve come across this statement on the internet: “Chicken stock tends to be made more from bony parts, whereas chicken broth is made more out of meat.”
So what do you call it when it’s made with a whole chicken? If there is meat involved, I believe the correct term is “broth.” However, we tend to use these terms interchangeably on the blog.
Why Make Your Own Chicken Stock for Chinese Cooking
More importantly, however, what’s the point of making your own homemade chicken stock (and broth) when both are so readily available in cans and boxes? I can’t speak for you, but I am rather particular about it.
Commercial chicken stocks and broths are made with onions, celery and loads of other ingredients. They can be a lifesaver in a pinch, but here comes my reasoning. The flavor isn’t really “right” for Chinese dishes.
Store-bought chicken stocks can be rather thick and cloudy, and while they may be perfect to use for a pot of chicken noodle soup, they’re not ideal for Chinese cooking.
Chinese cooking focuses on “原汁原味,” (yuán zhī yuán wèi) which directly translated means “original essence, original taste.” As you can see, this homemade chicken stock recipe is made with only three ingredients, 4 if you include the water.
The goal is to capture the essence of the chicken in liquid form. If you decide to try out this recipe…when the chicken stock is made, taste it with a pinch of salt, and you will understand what I am talking about: pure and loaded with umami.
Using This Chicken Stock in Recipes
I always have this homemade chicken stock in the refrigerator. I use it instead of water in my cooking, especially for soups like: Hot and Sour Soup, Simple Wonton Soup, Cantonese Wonton Noodle Soup and Easy Fish Tofu Soup. It’s a great way to add flavor to a dish that otherwise would be lackluster due to large portion of the dish is liquid.
Cantonese cooks are even fancier with their use of stock. They use it to cook leafy greens like pea tips and baby you cai in a slightly soupy sauce. Who knew vegetables could taste so good?
In the meantime, give this simple recipe a try. You may never buy chicken stock in a can or a box again.
Homemade Chicken Stock: Recipe Instructions
Put all the ingredients in a large stockpot—a whole 4 lb chicken, ginger, scallions, and cold water. Bring it to a boil over high heat, and then immediately turn down the heat to medium low. Cover the lid, and let simmer for 4 to 6 hours—the longer the better.
Once the stock is cooled, strain the broth into individual containers or canning jars and store them in the refrigerator or freezer for future use. I usually don’t salt the stock at this stage, preferring to add salt as needed when cooking whatever recipe I’m using the stock in.
As for the chicken, at this point…it’s no longer edible (unless you enjoy dry, boiled chicken). All that flavor went straight from the chicken into the stock. I usually just pick out and discard all the bones and reserve the meat for deluxe chicken dinners for Barley (and Jake, before her). Lucky dogs, I say!
P.S. when making chicken stock, put everything in the pot at the beginning, and try not to add anything along the way. Most importantly, do not add cold water to the pot during the simmering process!
Enjoy this one guys, it’s a pillar of our recipe arsenal!
Judy’s Easy Homemade Chicken Stock
Instructions
- Put all the ingredients in a large stockpot. Bring it to a boil over high heat, and then immediately turn down the heat to medium low. Cover the lid, and let simmer for 4 to 6 hours—the longer the better.
- Once the stock is cooled, strain the broth into individual containers and store them in the freezer for future use.
Tips & Notes:
nutrition facts
Hi! A neighbor asked me to make a “delicious clear broth,” not spicy, for her husband who just had surgery. It has to be clear broth. I am sure it will be clear and delicious, but will it be mild enough, with the ginger?
Hi Alexandra, it’s clear, just make sure you don’t stir the soup throughout the whole cooking process. And here are more tips on how to make clear broth.
Made this stock following all the instructions and got a nice chicken stock. This is the first times I’ve made a broth with ginger root that didn’t come out with a strong ginger flavor or sediment from the ginger. Will be using this for my wonton soups from here on out.
That’s lovely, Heather, so glad you liked this recipe.
Hello Judy , it’s Julie again !
I am now in the process of making the soup using your chicken stock but there is at least 2 cm of fat sitting on the top! Do you usually scrape that off before using ?
Many thanks again.
Julie , Melbourne , Australia
Yes, you can skim off the fat, and you should.
Hi Judy, If making in the Instant Pot, how long does it pressure cook for? Is there any adjustment in liquid? Thank you
PS: Just discovered your amazing website, it’s so difficult to find recipes for authentic dishes. Until now, cheers from Australia
Hi Christina, here is our instant pot stock recipe.
Can you please tell me what 5 slices of ginger means ? I am obviously nota cook but I want to try and make this for my Chinese neighbour who is so good to me !
Thank you !
Hi, Julie, each slice of ginger is about 1/8″ thick, 1.5″ to 2″ in surface area. BTW, that’s so nice of you :-)
Thank you ! And they are lovely neighbours ! I am so lucky !
Thank you !
can i use the instant pot?
Yes, you can.
Thank you for this recipe, I will definitely use it from now on!!
Just a small question, please don’t call me ignorant…. Why can’t you add cold water while simmering? I read it before in recipes and always followed the instructions obediently. But I would like to know why this is so important?
Again thanks for all your effort and for bringing deliciousness into my kitchen🙏
Hi Helena, adding boiling water instead of cold water allows you to avoid turning up the heat to bring the liquid back up to a boil again.
Any suggestions on best ways to use the chicken meat after making this stock?
The meat is very dry and tasteless at that point. We feed it to our dog, Barley, and crumble it into her kibble. She loves it!
How long can the stock be in the fridge? 2 weeks or 4 weeks?
You can keep it in the freezer for months, Tuki. But only about 3 days in the refrigerator.