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Quick Chicken Stock

by Nell Benton from Ramen Noodle Cookbook

A reliable chicken stock recipe is always useful for your cooking repertoire. This quick version is a great base for soups, stews and ramen bowls.

From the book


If you're in a hurry and don't have the time to make chicken stock from scratch, cheat with this recipe. 

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4 medium chicken breasts
1 large carrot, roughly chopped (no need to peel)
3 cloves garlic, crushed
1/2 onion, roughly chopped
5cm knob ginger, skin on
3 spring onions, finely chopped
1.7l water


1. Add the chicken breasts, carrot, garlic, onion, ginger, spring onions, and water to a medium-large pot.

2. Bring to the boil over a high heat. Turn down the heat to medium-low, and simmer for 1.5 hours.

3. Strain the stock through a colander, discarding any solids and saving the chicken for another use.


Storage: The quick chicken stock can be stored in the same way as the regular chicken stock. For easy portions, divide the stock among the compartments in an ice-cube tray, or into 240ml (8fl oz) serving sizes, before freezing.


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