Print Recipe

Basic Chinese Chicken Stock



  • 3 pounds chicken backs, necks, and trimmings
  • 16 cups cold water
  • 12 whole black peppercorns
  • 2 whole celery stalks with leaves
  • 2 thin slices fresh ginger
  • Salt, to taste


  1. Combine all ingredients in a large pot and bring to a boil over moderate heat. Cover and simmer for 1 hour.
  2. Skim the surface and strain the stock.
  3. Chill and remove the fat from the top.

Makes about 4 quarts.

Recipe Goldmine

Join our Facebook group



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.