Basic Chicken Stock

Preparation info
  • makes about

    1.2 litres

    • Difficulty


Appears in
New Wave Asian: A Guide to the Southeast Asian Food Revolution

By Sri Owen

Published 2002

  • About

For a good chicken stock, you definitely need a whole chicken. Cut it into 16 pieces, chopping through the bones. This is a handy Oriental trick for making equal-sized portions. Using a sharp heavy knife or a cleaver, first cut the bird in half lengthwise, then cut off the thighs and drumsticks and the wings at the joints, then chop each thigh and drumstick across into two. Finally cut across each breast and carcass to divide them into three pieces, making 16 pieces in all. (Warning: its no