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Chicken Stock With Bones Recipe

Chicken Stock With Bones Recipe

Chicken Stock With Bones Recipe

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Cuisine Pakistani


  • 1 whole Chicken Bones
  • 8 cups Water
  • ½ tbsp Garlic
  • ½ tbsp Ginger
  • ½ small Onions
  • 6-8 BlackPepper Corns
  • 1 tsp Salt
  • 1 tbsp Vinegar


  • Vegetables Of Your Choice
  • Herbs Of Your Choice


  • If chicken is frozen thaw overnight in fridge. Soak chicken or chicken bones in salt and vinegar water for at least 20 minutes.
  • After soaking chicken, discard the water and wash the chicken removing all fat layers and veins.
  • Now in a stainless steel skillet add onion, garlic, ginger, salt, pepper, herbs, vegetables and water.
  • Bring it to boil. Now add chicken. Cover it and cook on a low flame for 2 hours or until your stock has reduced to 4 cups.If using fleshy chicken for making stock, after 45 minutes of cooking when chicken meat is soft, remove chicken from the stock.
  • Let the chicken cool and remove meat from the chicken. Transfer the bones of chicken back to stock and resume cooking. Alternately you can also cook in pressure cooker to speed up the process. When chicken stock is ready strain the stock, discarding all solid matters.

How To Store Chicken Stock?

  • Add the chicken stock to ice trays and freeze. Once fully frozen put frozen cubes in zip-lock plastic bags. Use as required.
  • You can also divide the stock into two parts and store it in two zip-lock plastic bags. This method is good if storing stock to make soup.
  • The stock stays good in the fridge for 3 days. Discard the stock if tastes sour or smells bad.

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