East Meets West Chicken Stock

I'm sure you've already heard how much better it is to make your own chicken stock. 

I'm not gonna shove it down your throat. 

Next time you have a leftover roast save the carcass and you can make a stock easily.

Add the carcass (hardcore, right?) to a large stock pot.

Now, you need the following items:

I used onion, garlic, ginger, lemon, cinnamon sticks, cardamom pods, coriander seeds, black peppercorns and herbs de provence.

 See how the East meets the West in this chicken stock? So inspiring.

Add all the veggies and lemon to the stockpot. Then add a 1/2 teaspoon each of the following spices:

Coriander seed:

Herbs de provence (a French spice blend that can be found in some grocery stores, or online):

And finally black peppercorns:

 Add them all to the pot.

Then add enough water to cover the chicken.

Bring it to a boil, then reduce to simmer right away. You don't want to hard boil your broth the whole time, it can result in a bitter stock. A gentle boil for at least 45mins is my general rule for stocks. 

Once the stock is done simmering, strain it out.

 This recipe makes lots of stock. About 3 quarts and 4 cups.

Btw, I didn't add salt because I wanted to keep it as low sodium as possible so I can adjust the salt depending on what dish I'm using the stock for. 

Store in the fridge for a week or freeze indefinitely. A good test to see if it's still good is to smell it.

If it's funky, toss it. 

Also, boiling stock for about 10 mins kills any bacteria incase you really need to use that stock sitting in the back of your fridge.

You know who you are. 




bones of a raw or leftover roast/rotisserie chicken
1 onion, sliced in half with the peel still on
3 cloves (or even a head) of garlic
a few pieces of sliced ginger
1 lemon, halved
2-3 cinnamon sticks
8 cardamom pods
1/2 tsp coriander seed
1/2 tsp black pepper
1/2 herbs de Provence (found in most specialty stores, or online)


Add the chicken carcass/bones in a large stockpot.

Add all the remaining ingredients and then add enough water to cover the chicken carcass.

Bring to a boil, then reduce to simmer and cook for 45mins to an hour.

Strain and store in containers in the fridge for a week or freezer indefinitely.

Use for soups, boiling grains such as rice or quinoa, or for gravies in sauces. The possibilities are endless, and it's always good to have this staple in your kitchen.