Become a Better Cook in 4 Days!

A flavorful Asian Chicken Stock that can be used for soups and other recipes.

If you are a regular reader of A Family Feast, you already know that delicious soups are on the menu at our house quite a bit! Today we’re sharing our recipe for a delicious Asian Chicken Stock.

This Asian chicken stock is a variation of our basic chicken stock recipe. It is flavorful with hints of ginger, scallions and cilantro, but it’s not a hearty and robust stock by any means. Instead, this stock is meant to be a flavor profile in Asian soups and other dishes where the other ingredients take center stage.

This stock can be mixed with soy sauce, fish sauce, chili paste or other Asian ingredients – it’s delicious and versatile — and it’s perfect for our Asian Noodle Soup as well!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Asian Chicken Stock - A Family Feast

Asian Chicken Stock

  • Prep Time: 30 mins
  • Cook Time: 4 hours
  • Total Time: 4 hours 30 minutes
  • Yield: 1 gallon


  • 3 pounds of chicken bones, or small hens uncooked
  • 5 pound chicken fryer
  • 6 chicken feet, or 6 chicken necks, or one turkey wing
  • 6 chicken wings
  • Enough hot tap water to cover
  • 2 ½ ounce peeled and sliced ginger
  • 1 full bunch of scallions
  • ¼ onion peeled (about three ounces)
  • 2 stalks celery cleaned and broken in half
  • ½ bunch cilantro
  • 1 tablespoon salt
  • 6 black peppercorns
  • 1 ½ gallons cold water


  1. In a large stock pot, place chicken bones or hens, fryer, feet or necks or turkey wing and chicken wings. Fill with just enough hot water to cover. Quickly boil and simmer for five minutes. Strain and discard the water – this will remove most of the impurities from the stock.
  2. Wash the stock pot and return chicken products back to pot.
  3. Place all other ingredients in with the chicken and fill with 1 ½ gallons of cold water.
  4. Slowly bring to a boil. Once boiling, reduce heat and simmer for 4 hours, skimming occasionally.
  5. Once the stock has simmered and reduced, strain and reserve stock for Asian recipes.
  6. Stock may be frozen. (We use zip lock bags to freeze the stock and thaw out the stock as needed).
  7. Pick the meat from the whole fryer and save for soup or other dishes. Discard all other solids.

You may also like:

Asian Noodle Soup

Asian Noodle Soup - A Family Feast

Chicken Stock

Crispy Asian Chicken Wings with Ginger-Lime Dipping Sauce

Crispy Asian Chicken Wings with Ginger-Lime Dipping Sauce - A Family Feast

Everyday Asian Dressing

 Everyday Asian Dressing - A Family Feast

  • Share
  • Pin
  • Tweet
  • Email
  • Meet The Author: Martha

  • Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe rating

    What type of comment do you have?

    This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • Richard Gross wrote:

    Very interested in trying this Asian chicken stock. but -just wondering once the fryer chicken has been cooked for 4 hours to make the stock, I notice that you recommend using the meat from the chicken for other dishes. But I’m wondering is the chicken meat still flavorful enough to use for other dishes (in soup or whatever)? Is it too dry or is it still good meat?

    • Martha wrote:

      Hi Richard – Great question and you’re right – after the 4 hours, the chicken may not be the most flavorful. In some of our other (more recent) recipes, Jack suggests taking the meatier bones out after about an hour of simmering and picking the meat off the bones – then adding the bones back to the stock for the rest of the cooking time. That way, if you plan to use the meat in other recipes, it isn’t as cooked. Hope that helps!

  • A Family Feast ® is a registered trademark of A Family Feast, Inc. All content, including recipes, text, visual elements, and photographs are copyright © A Family Feast, Inc. 2012-2020, unless otherwise stated. All rights reserved.