Chicken with Anchovies Stock


(Serves 3)

  • 800 g chicken bones
  • 80 g (1½ cups) dried anchovies
  • 1 L (4 cups) water


  1. Remove fat, skin and blood clots from assorted chicken bones. Wash the bones thoroughly.
  2. Remove the head and entrails from dried anchovies.
  3. Boil chicken bones and anchovies in 1 L of water. Once boiled, turn to low heat. Simmer for about 45 minutes or until ½ litre of stock remains.
  4. Strain and chill in refrigerator overnight. Remove layer of fat from chilled stock.
  5. Stock can be refrigerated for a week or frozen for a month.



  1. Foods that you are planning to freeze must be well-sealed to prevent food from drying out. This also helps to preserve the quality of the food.
  2. Store in a freezer that can freeze food from -18°C to 0°C.

An educational collaboration with Nutrition Society of Malaysia.

Recipes courtesy of “Nutritionists’ Choice Cookbook, Vol 1: Healthy Recipes for Your Little Ones” by Nutrition Society of Malaysia. To purchase this recipe book which includes 100 recipes, please email: [email protected]

Subscribe to our parenting newsletter.