Chicken Stock


Thai cuisine always uses water as a base, but using stock is more superior. This recipe is quite easy, but has a wonderful flavour.

Traditional Thai dishes, especially soups, stir-fries and some curries without coconut milk generally include water as a base. However, since Thai Chinese culinary art of cooking has been mixed well with Thai cuisine, using stock in cooking is now also popular in Thailand, especially in restaurant kitchens. Although a wide range of stocks with various recipes available in Thailand, chicken stock is more common.


  • 700 g whole chicken carcasses, trim off any excess fats
  • 4 l water
  • 4 cilantro roots (including stems near the root ends), crushed
  • 4 onions, peeled and quartered

Preparation Method

  1. With a stock pot, bring water to a boil. Once ready, add chicken carcasses, cilantro root and onions.
  2. Bring to a boil (skim the fat bubbles off from the surface if necessary) and then bring to a simmer (with bubbles just break the surface). Cook for an hour or until the soup is really clear. Turn off heat.
  3. Strain and let the stock stand to cool at room temperature.

The stock can be refrigerated in a fridge for a week.


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