310 Min


It is easy to purchase chicken stock but once you make your own, you may never go back to boxed or canned stock. For homemade stock, one can use all the bones from chicken to oxtail to lamb. Chicken feet have a lot of bones, therefore impart a lot of flavor and are particularly good for stock. Adding our chai masala to the stock takes it from ordinary to extraordinary with the warm aroma it exudes. To take it up a notch, add a pinch of saffron when you add the chai masala. Your house will smell wonderful also!
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Cook Time

5 hours and 10 minutes



Step 1
In a large stockpot, combine the bones with carrots, onion, garlic, ginger, salt and 4 to 5 quarts of water. Bring to a boil, cover, and simmer for 2 to 3 hours. Alternately, the stock can simmer overnight on very low heat for 8 to 10 hours. If you want a more concentrated stock, reduce for longer
Step 2
Add the chai masala and cook for another hour.
Step 3
Turn the heat off and let the stock rest for another hour. Strain, discard the bones, vegetables, and spices, pressing them to extract all the flavor.

2 to 3 pounds of a combination of chicken and/or other meat bones

2 to 3 medium carrots, rough chopped

1 onion, unpeeled and cut into large chunks

2 stalks of celery, rough chopped

1 serrano pepper, sliced whole

8 to 10 cloves of garlic

2-inch piece of unpeeled ginger, sliced

1 to 2 teaspoons sea salt

1 tablespoon chai masala

Notes & Variations

  • The stock can be frozen for up to 6 months in an airtight container.
  • Stock is the perfect vehicle for leftover bits of herbs or vegetables in your refrigerator. No need to peel, just throw them in.
  • To skim the fat off the stock, refrigerate it for a day or two then discard the hard layer of fat on top.
310 Min

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