Chinese Fresh Chicken Stock

Preparation info
    • Difficulty


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By Neil Perry

Published 2008

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You can just use chicken bones if you wish, but the stock won’t have quite the same body and depth of flavour. I often leave out the ginger and spring onion to make it friendlier for my Western dishes when I pull it out of the fridge for risotto or soup.


  • 1 × 1.6 kg (3 lb 8 oz) free-range or organic chicken


Remove the fat from the cavity of the chicken. Rinse the chicken under cold water and pat dry with paper towel. Chop the chicken Chinese-style (see Note). Put the chicken, ginger, spring onion and 3 litres (