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Chicken Stock

Chicken Stock 101

How to make Chicken Stock, the base ingredient & a pillar of good soups
Prep Time 10 mins
Cook Time 30 mins
Course Soup, soups stews
Cuisine global vegetarian
Servings 850 ml
Calories 195 kcal


  • Pressure Cooker


  • 1 Carrot
  • 1 Onion
  • 2 tbsp Coriander stem chopped
  • 3 inch Ginger 3 slices
  • 6 Garlic
  • 1 Bay leaf
  • 1 tsp Black peppercorn
  • 1 tsp Salt
  • 250 gm Chicken bones
  • 1 ltr Water
  • 2 tsp Olive Oil


  • Do not peel any of the vegetables. Just wash it well and chop into big chunks.
  • Heat the oil in a pressure cooker and sear off the chicken bones for about 5-6 mins.
  • Then add the vegetables, herbs and spice and mix well
  • After a minute add water and salt and mix well. (when adding salt keep in mind that it is not to be served directly but to flavour another dish. So salt it accordingly)
  • Cover and let it pressure cook for 30-45 mins in low.
  • Let it cool completely, strain it and store in containers, preferably in a freezer so that it can be used for a longer duration.


Serving: 100mlSodium: 2379mgCalcium: 97mgVitamin C: 18mgVitamin A: 10191IUSugar: 8gFiber: 5gPotassium: 574mgCalories: 195kcalSaturated Fat: 1gFat: 9gProtein: 4gCarbohydrates: 29gIron: 1mg
Keyword chicken soup, kitchen basics, pantry staples, soups, stock
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