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This is a great stock to have tucked away in your freezer. It’s high in collagen, which is known to improve skin and hair, reduce joint pains, boost metabolism, muscle mass and energy output, strengthen sails, hair and teeth, improves liver health, and is good for your heart!

Just add some of the chicken, brown rice noodles, and mixed asian veg for a hearty lunch, or use for egg drop soup.

 

Asian Style Chicken Stock

Ingredients

  • 1 whole chicken
  • 1 onion
  • 1 leek
  • 2 carrots (or one large winter carrot)
  • 2 celery stalks
  • 3 garlic cloves
  • 1 pinky-sized piece of fresh turmeric (kurkuma)
  • 1-inch chunk of fresh ginger
  • 1 Tablespoon salt
  • 12 whole peppercorns (black or white)
  • Optional:  1/2 a chili pepper

Instructions

  1. Cut off both ends of the onion and peel off the outer layer.
  2. Cut off the white and pale green part of the leek, discarding the rest. Make a slice lengthwise down the middle and rinse under cold water to remove any sand between the layers.
  3. Peel and slice the carrot.
  4. Wash and slice the celery.
  5. Peel the garlic cloves.
  6. Wash and slice the turmeric. If you only find tiny ones at the store, just make sure they add up to about the amount of your pinky. No need to peel them and get your fingers all orange!
  7. Wash and slice your chunk of ginger
  8. Add all of this to a large stock pot.
  9. If you’re a novice cook and you have a large enough pot, you can leave the chicken whole, otherwise, cut it up into quarters.  Add the chicken to the pot.
  10. Now fill the pot with cold filtered water and bring it to a boil over high heat.
  11. As it comes to a boil, you will probably see some scum rising to the top. You’ll want to skim that off. Once you’ve gotten rid of the scum, add your salt, peppercorns, and chili pepper if using. Place the lid on your pot and turn the flame down to low.
  12. Allow the soup to simmer for 1 hour if your chicken is whole, 45 minutes if your chicken is halved, or 30 minutes if your chicken is quartered.
  13. Remove the lid and turn up the heat a bit to continue to simmer the soup. Using a slotted spoon, remove the chicken pieces one at a time (a whole chicken should come apart easily). Remove the meat from the chicken and return the rest to the pot.
  14. Once you have removed all the meat and returned everything else to the pot, put the lid back on, turn the heat back down to low, and continue cooking for a couple of hours.
  15. Once the chicken meat has cooled, you can store it covered in the refrigerator for use in soups, pastas, risottos, or chicken salad!
  16. Once it’s cooled, store covered in the refrigerator for 3-4 days.

Note: Once you’re off this detox, I will teach you how to make an excellent Vietnamese pho using this stock!