When I made my way to Costco in East Harlem this weekend, partially for an eye exam but mostly for the samples, I came across the deal of 2 whole frozen chickens for $10. To some, an entire chicken might be a burden, but for me it presents an opportunity. My main motivation for making my own chicken stock was the anti-inflammatory properties. Everyone in my office has been catching this season's awful flu, and I vowed not to be one of them. The collagen from the cartilage and bones, as evidenced by the gelatinous substance you see after the stock is refrigerated, is great for you. My other motivation for making my own stock? I was naturally curious about how easy it would be to make at home, and what it would taste like. The result was a much richer, real tasting stock that would make for an amazing noodle soup base. 

Most broths are made with mirepoix - onions, carrots, celery, but I opted for Asian-inspired ingredients because that's just how I roll. Scallions, mushrooms, limes, ginger, all the usual suspects. 


  • 1 young chicken, whole
  • 4-6 quarts of water, depending on the size of the chicken
  • 8 cloves garlic
  • 8 large protoblello mushrooms
  • 1 cup sliced green onions
  • 1 large sweet onion, sliced into "chunks"
  • 3 celery stalks, sliced
  • 2 tbsp sea salt, and plenty more to taste
  • 1 tbsp apple cider vinegar or rice wine vinegar
  • 1 tbsp lime juice
  • 1 tbsp fresh grated ginger


  1. Place the chicken in a large stock pot, surround it with the vegetables, then everything else. Fill it with water, about 4 quarts if the chicken is smaller, 6 if it's bigger.
  2. Cover the pot, turn the stove top on high, and bring to a boil. Allow everything to boil for about 10 minutes, then turn the heat down to simmer.
  3. Allow the stock to simmer (covered) for about 2 hours after bringing it to a boil, then take the entire chicken out when it's nearly fork-tender.
  4. Shred the chicken with a fork and set aside. Place the bones and cartilage back into the pot to simmer for another 2 hours. 
  5. You can choose to simmer the stock even longer, or take it off the heat after a total of 4 hours. Pour the stock into another pot or container through a strainer, to catch the 'juiced' veggies, bones, and cartilage.
  6. Serve it as a base for a noodle soup or sip it on its own.