Chicken Bones Stock

Yup it is Tasty Tuesday today but what I will be sharing will not be tasty. It is back to the basics today. If you notice that I love cooking soup and you love to do that as well, you should know very well every soup comes with a soup base where the essence is derive from the simmering of meat, bones, fish and vegetables over a period of time.

Look at the glistening little droplets of golden fats

What I will be sharing today is broth from the chicken bones. Simple to make yet distinctively flavored, it is a good base for soups, sauces and gravies.

Ingredients Needed:


  • 1kg Chicken Bones (I got mine every time I buy 10pcs of de-boned chicken thighs)
  • 2L Water
  • 50g Ginger (helps to dispel wind in the body, get rid of the poultry smell)
  • 1 Carrot (Optional)

Method (With Step-By-Step Photos)

  1. Boil a pot of water to blanch the chicken bones.
  2. Wash the chicken bones.
  3. Give the chicken bones a quick full boil. This will get rid of the blood in the bones and minimize the amount of scum when you are simmering the stock later on.
  4. Boil the 2L of water.
  5. Put in the blanched chicken bones, carrot and ginger. Bring to a boil, lower fire and simmer for 1.5hrs to 2hrs. The carrot is optional. I only out it in because it is Damir’s favourite.

And there it is done. You have a pot of stock that you can keep in the fridge for up to 4days and is really versatile for almost any kind of soup, sauces and gravy.

Now you will have realized that in most of my soup recipes, I will emphasize on the blanching of the meat and more so for the bones so as to get rid of blood and scum. I did take a photo of the sight of the quick boil to blanch the bones. It might make you GAG but at least you will know what you need to get rid off. So are you ready……..











See All The Scum Floating Atop While Blanching The Bones

But fret not, once you pour away the water and rinse the blanched bones, you will get a clean, clear looking broth when you have finished simmering.


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2 thoughts on “Chicken Bones Stock

    • Thanks Mary and am glad this recipe is of use to you. I love your blog too and think that it is fantastic :)just remember to have the water slightly more covering the chicken bones well so that you get a nice rich stock. And simmering over low fire with the cover is nesscessary so that the stock does not dry out too :)Enjoy

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