The Chicken Stock that Rocks


The ideal easy and nutritious stock for an impromptu meal. Delicious !


You often ask us how to make the stock that you loved in your soup or you used to prepare your curry. There's nothing easier! And you can use this tasty stock to give an exotic touch to your own family recipes.

Serves 2.


1.5 litre water

250 g chicken carcass, broken in small pieces

50 g onion, chopped

50 g carrot, thinly sliced

50 g turnip, thinly sliced

1 coriander root, chopped

1 kaffir leaf, bruised

10 g celery, sliced

10 g ginger, sliced

10 g galangal, sliced

1 teaspoon Sichuan peppercorns, coarsely crushed

2 cloves

1 bay leaf

No salt! (the stock must be neutral in order to be suitable for other preparations)


Stir-fry chicken carcass in 2 tablespoons of vegetable oil over high heat for 5 minutes, stirring constantly. Then reduce the heat and sweat onion, carrot and turnip for 5 minutes.


Add the rest of the ingredients, stir in briefly and then add water. Bring to the boil then cook for 1 hour over low heat, uncovered.


Filter and then use for a soup or curry.

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