Chicken Stock with Asian Flavor

barbara lentz


This broth is so good I use it for the base for my recipes for Asian Ramen bowls, noodle bowls and soups. Makes a great broth for chicken and noodles also.


☆☆☆☆☆ 0 votes

makes 4 to 6 quarts
10 Min
2 Hr
Stove Top


  • 3 lb
    chicken bones and parts like wing tips back etc..
  • 16 c
  • 4 stalk(s)
    lemongrass sliced done the middle lengthwise and halved
  • 3
    inch piece of ginger peeled and sliced
  • 1 large
    carrot chopped in hunks
  • 1 large
    onion halved
  • 1
    head garlic cloves halved
  • 4
    bay leaves
  • 1 Tbsp
    whole black peppercorns
  • ·
    salt to taste

How to Make Chicken Stock with Asian Flavor


  1. Place all ingredients in a very large stock pot or two stock pots. Bring to boil. Reduce to a simmer and simmer for two hours. Add more water if water evaporates too much.
  2. Strain broth through a fine mesh strainer lined with a cheese cloth. Discard solids. Place the broth in mason jars if canning.
  3. Will last 2 to 3 days in refrigerator.
    Freeze for up to a month.
    Or if you have a pressure canner it will last months canned

Printable Recipe Card

About Chicken Stock with Asian Flavor

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Asian

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