Batch Prepping / Homemade Stock

Asian Spiced Chicken Stock

Makes around 2.5 litres


1 large chicken, jointed / 1kg of chicken carcass from your butcher / 1kg fish bones (optional)

The Vegetables and Aromats

2 carrots, halved

2 onions, halved

2 sticks of celery, cut into large chunks

1 leek, cut into large chunks

4 spring onions, cut into large chunks

6-8 dried Chinese mushrooms

6 star anise

2 cinnamon sticks

1 tbsp coriander seeds

1 tbsp cloves

1 tsp black peppercorns

4 stalks of lemongrass


Add the vegetables and aromats. If making chicken or fish stock, place the protein into a large (4-5 litre) saucepan and cover with cold water, approx. 3 litres. Slowly bring to the boil, removing any scum that rises to the surface.

Add the lid on the stock, and simmer for the following times depending on what type of stock you are making:

Vegetable Stock: 1-2 hours

Chicken Stock: 3-4 hours

Fish stock: 30 minutes

Remove from the heat, remove the lid and allow to cool in the pan, once room temperature strain the stock into a jug / storage container.

Refrigerate for up to 5 days, or freeze for up to 3 months.