Caldo Basico de Pollo (Colombian-Style Chicken Stock)

Caldo Basico de Pollo (Colombian-Style Chicken Stock)

Chicken Stock or Caldo Basico de Pollo is the base of many soups, stews, and rice, as well as other Colombian dishes. I love making my own stocks because I don’t want them to be filled with preservatives and artificial flavors. I will post my recipes for beef and vegetable stock soon too! These stocks are very easy to make and you can freeze them for later use.


Do you make your own stocks, if not, what brand do you prefer?

Colombian-Style Chicken Stock



  • 1 whole chicken
  • 2 large onions, quartered
  • 4 carrots, peeled and cut into pieces
  • 5 scallions, white part only
  • 1 bunch of fresh parsley with stems
  • 1 bunch of fresh cilantro with stems
  • 3 sprigs of fresh thyme
  • 2 bay leaves
  • 3 garlic cloves, peeled
  • Salt and pepper
  • 1 tablespoon of ground cumin
  • Water

Chicken Stock


  1. Place all the ingredients in a 12-quart pot. Bring to a boil and reduce the heat to medium-low.
  2. Skim the film from the stock with a large spoon every hour. Add water as needed. Simmer uncovered for about 5 hours.
  3. Strain stock and discard the chicken and vegetables. Store the stock in containers. Refrigerate or freeze until ready to use.
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    • Anonymous says

      How long does the chicken stock stay good for in a freezer? Is there a recommended way of freezing it?

  1. Jeannie says

    Lately, I have been experimenting with home made stock with leftovers meat and find it very delicious. I threw in whatever vegetables that I have in the fridge.

  2. says

    Hi Erica, I wish I could say I always make mine, but I don’t do it as often as I would like. I end up buying ready-made about half the time, I’d say. When I buy it I use Swanson. When I make it at home I use a very simple recipe, just the chicken, a whole, peeled white onion, a peeled head of garlic, a bunch of cilantro and a bunch of mint. I add salt to taste when it is done. I shred the chicken and freeze it in individual portions for later use in tacos, tostadas or enchiladas.

  3. says

    I also prefer to make my own stock; sometimes it doesn’t work out. I always have chicken powder with no MSG in my cupboard to help me out. I do try to have some in the freezer.

  4. says

    I buy Swanson Organic Vegetable Broth, which is fat-free, MSG-free, and has 1/3 less sodium than the non-organic version. Your recipe does sound easy to make though.

  5. Stu says

    You just can’t beat a good old homemade stock, though I’ve not used Coriander before….ay q probarlo!!

  6. nona says

    2 meals for 1.
    Stock up all you bones from store bought , resturant or homemade bone in chicken. Use the meat for a meal and the cooked bobes for a stock that renders deep flavors.
    While I make my bulk salad for 3-4 days ahead , I use the veggies and what ever spices herbs and throw in a crock pot over night or stove sometimes even 2 pits with 2 different flavors I label and dated store in zip locks in freezer.
    Using the bones from spicey chicken wings and a garlicky chicken recipe makes a fabulous flavorful stock even with out spices and herbs throw in crock and walk away :). PRE BAKED CHICKEN BONES RENDERS A DEEP FLAVOR AND THE STOCK WILL CONGEAL IN FRIDGE WITH ADDED NUTRIENTS GOOD FOR YOU AND YOU GET TO EAT THE MEAT AS ANOTHER MEAL OR ADD TO A SOUP.

    • nona says

      :) Ha Ha .. cooked bones not bobes. 2 Pots not pits so sorry my tablet is not cooperating with my fingers.

    • nona says

      Store all your bones in freezer label the flavor or keep all in 1 bag for a great flavor mix. When you have enough, but dont feel like baby sitting a pot, start it dinner time on low and by morning you have stock. Feed the animals or chickens the veggies and now you have 3 meals 😉

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