Master Stock Chicken Recipe


Master Stock Chicken Recipe
The rich, intense flavour of this master stock is partly due to poaching a whole chicken.

 However, you can achieve a similarly hearty bone broth by simmering the leftover carcass of a roast chicken (or the bones from individual chicken pieces) in water with your choice of aromatics for several hours. Skim off any froth or foam that forms on top during cooking with a large spoon, and once cooled, strain the broth through a fine mesh strainer into a clean pot.

You can store the broth in the refrigerator for up to 5 days or freeze it for longer.

Bone broth offers numerous health benefits, from healing gut issues and soothing joint inflammation to reducing the severity of colds and flus and strengthening hair and nails.

Master Stock Chicken Recipe

Serves 8


1 whole dried chilli

4 whole dried shiitake mushrooms

3 star anise

1 tsp white peppercorns

1 brown onion, skin on, halved

5 spring onions, cut into lengths

100g ginger, sliced

1 bulb garlic, cloves separated

¼cup (60ml) light soy sauce

1 cup (250ml) Shaoxing (cooking wine)

¼ cup (80g) rock sugar (or ⅓ cup caster sugar)

1.8kg whole chicken

To serve:

Steamed rice

Soy sauce, chilli sauce and sesame oil


Place the chilli, mushrooms, star anise, pepper, onions, ginger, garlic, soy, Shaoxing, sugar and 4 litres of water in a large saucepan over high heat and bring to the boil. Add the chicken, breast-side down, and return to the boil. Reduce the heat to medium and cook for 20 minutes.

Remove from the heat, cover with a tight-fitting lid and allow to stand for 1 hour, to gently poach. Carefully remove the chicken, strain the broth and reserve.

For a quick serving suggestion, cut the chicken into pieces and serve with warm broth, rice and condiments.

If saving for future use, divide the broth into containers and freeze. The broth is the perfect base for soups and sauces. You can also reserve the broth to poach more chicken.

Shred the chicken, discarding the bones and use the chicken meat in soups, salads, stir fries and sandwiches.

Freeze the broth and chicken separately in airtight containers for up to three months

Smart Tip:

This rich, fragrant master stock can form the basis of a comforting congee or a delicious dumpling dish, both of which harness the legendary medicinal powers of chicken soup, with just a bit more bite:

Ginger Chicken Congee with Crispy Garlic Chilli Oil


Stir Fried Sticky Chicken with Dumplings & Garlic Chives


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