How to Make Chicken Stock (Broth) Pakistani Food Recipe

Welcome to my blog. Today I am going to share a delicious and tasty article with you. How To Make Chicken Stock (Broth) Pakistani Food Recipe. Everybody asking me how to make it in an easy way and consuming time. Because chicken stock is very important and the main ingredient of any kind of soup. Chicken stock or chicken broth is very to make at home that is why today I am sharing three methods of how to make chicken stock at home?

Is Making Homemade Chicken Stock or Chicken Broth Easy?

Not only do you save money because you don’t have to buy boxed stock, but the stock itself is also so much healthier for you because of all the iron, collagen, and vitamin-rich marrow from the bones.

Three Methods Of Chicken Stock At Home:

There are several ways to make chicken stock. But in this article, I am going to share three of our favorite methods are presented here. Let’s started:

The first method uses the leftover bones from a chicken body and vegetables (which means it’s practically free) and takes several hours of slow cooking. We often use this method when we’ve roasted a chicken and have a leftover carcass. It’s a great way to not let good bones go to waste. And an easy method for everyone. How To Make Chicken Stock (Broth) Pakistani Food Recipe

In the second method, we start with chopped raw chicken backs and/or wings and saute them first to brown them for flavor. Then add onion, carrots, parsley, and leek or onion greens, and cover with several inches of cold water. This we simmer for 4 to 6 hours and then strain.

The third method is a quick version of the second. You can make stock easily in about an hour this way, again starting with backs and wings.

How To Make Chicken Stock (Broth) Pakistani Food Recipe Step By Step Instructions:

Method 1:

Leftover Chicken-Bones:


  • Leftover bones and skin from a large cooked or raw chicken
  • 1 large celery
  • one large onion
  • 2 carrots
  • Parsley
  • Salt to taste
  • Pepper as required

Procedure Of Cooking:

  1.  Put the leftover bones and skin from a chicken carcass into a large stockpot.
  2. Add vegetables like celery, onion, carrots, parsley.
  3. Cover with water.
  4. Add salt and pepper, about a teaspoon of salt, 1/4 tsp of pepper.
  5. Bring to a boil and immediately reduce heat to bring the stock to barely a simmer.
  6. Simmer partially covered at least 4 hours, occasionally skimming off any foam that comes to the surface.
  7. Remove the bones and vegetables with a slotted spoon and strain the stock through a fine-mesh sieve.
  8.  If making stock for future use in soup you may want to reduce the stock by simmering an hour or two longer to make it more concentrated and easier to store.How To Make Chicken Stock (Broth) Pakistani Food Recipe

Method 2:

Raw Chicken (back, wings, &/or legs):


  • one tablespoon of Oil or Olive Oil
  • 1 kg of chicken back, wings, and/or legs
  • Onion (1 large)
  • Carrot (1 large)
  • Celery (1 large)
  • Parsley (1 bunch)
  • Green Onion or Leek (if you have them)
  • bay leaf (one leaf)
  • Cold Water (6 quarts)
  • Salt to taste

Procedure Of Cooking :

  1. Coat the bottom of a large stockpot (12 quarts), with olive oil.
  2. Place half of the chicken pieces, skin side down in the bottom of the pot.
  3. Heat on medium-high, and let cook until the chicken is browned.
  4. Add the rest of the chicken pieces and stir the pot, cooking and occasionally stirring until the chicken is no longer pink.
  5. Add the onion, carrot, celery, parsley, leek greens (if using), and bay leaf to the pot.
  6. Cover with 6 quarts of cold water.
  7. Bring to a boil on high heat and reduce to a low simmer.
  8. Let simmer at a low simmer, uncovered, for 4 to 6 hours.
  9. Use a large metal spoon with holes in it to ladle out the cooked chicken and vegetables.
  10. Discard.
  11. Use a large sieve lined with dampened cheesecloth or a dampened paper towel (or if using a very fine mesh sieve no need to line), and place over a large bowl or another large pot.
  12. Pour the stock through the sieve into the bowl or pot to strain out any remaining solids.How To Make Chicken Stock (Broth) Pakistani Food Recipe

Method 3:

Easy & Quick Chicken Stock:


  • one kg of Chicken with bones
  • Olive oil or cooking oil
  • Onion (1 large)
  • 2 quarts of boiling water
  • Salt to taste
  • Bay leaves (2 Leaves)

Procedure Of Cooking:

  1.  Heat olive oil in a large stockpot.
  2. Add one chopped onion.
  3. Saute it until softened and slightly colored – 2 to 3 minutes.
  4. Transfer to a large bowl.
  5. Add half of the chicken pieces to the pot.
  6. Saute it until no longer pink, about 4 to 5 minutes.
  7. Transfer cooked chicken to bowl with onions.
  8. Saute the rest of the chicken the same way.
  9. Return onion and chicken pieces to the pot.
  10. Reduce heat to low, cover, and cook until chicken releases its juices, about 20 minutes.
  11. While the chicken pieces are cooking, fill a large tea kettle with 2 quarts of water, bring to a boil.
  12. After the chicken pieces have been cooking for 20 minutes, raise the heat level to high
  13. Add the 2 quarts of boiling water, 2 teaspoons of salt, 2 bay leaves.
  14. Return to a low simmer then covers and barely simmer for about 20 minutes.
  15.  Strain stock through cheesecloth or paper towel-lined large sieve, and discard solids.
  16. Pour into jars and cool completely before refrigerating or freezing.
  17. Stock will last a week or so in the refrigerator or frozen for several months.How To Make Chicken Stock (Broth) Pakistani Food Recipe


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