PURPOSE: A producing method of ginseng chicken soup using black garlic is provided to offer useful components of the black garlic and other medical herbs to eaters. CONSTITUTION: A producing method of ginseng chicken soup using black garlic comprises the following steps: inserting medical herbs and chicken bones in a pot with 45-55L of water, and heating the mixture at 150 deg C for 1 hour(S100)； inserting a bag including 15-25kg of raw chicken, 250-350g of black garlic, 350-450g of chestnut, and 250-350g of jujube, with radish, spring onion, garlic, and seasoning soy sauce into the pot； heating the mixture at 180-200 deg C for 1 hour, and removing the chicken before secondly heating the mixture for 1 hour(S200)； adding more radish, spring onion, garlic, and seasoning soy sauce into the pot, and heating the mixture at 100-120 deg C for 1 hour(S300)； inserting the chicken and the obtained stock in an earthen bowl, and heating the soup at 100 deg C(S400). [Reference numerals] (S100) Heating medical herbs and chicken bones in a pot with 45-55L of water at 150 deg. C for an hour； (S200) Inserting raw chicken, black garlic, chestnut, jujube, radish, spring onion, garlic, and seasoning soy sauce into the pot, and heating the mixture at 200 deg. C for an hour before removing the chicken and heating again for an hour； (S300) Inserting more radish, spring onion, garlic, and seasoning soy sauce into the pot, and heating the mixture at 120 deg. C for an hour； (S400) Inserting the chicken and the stock obtained from the previous steps, and heating at 100 deg. C본 발명에 따른 흑마늘을 이용한 삼계탕의 제조방법은, 황기, 구지뽕, 구기자, 육종용, 천궁, 구자, 엄나무, 밤, 대추로 이루어진 군에서 선택된 1종 이상인 약재와 닭뼈를 물이 45ℓ 내지 55ℓ가 담수된 가마솥에 넣고 150℃의 온도로 1시간 가량 가열하는 제1단계； 상기 가마솥으로 2㎏ 내지 4㎏의 크기로 된 생닭 15㎏ 내지 25㎏와, 250ｇ 내지 350ｇ의 흑마늘 및 350ｇ 내지 450ｇ의 밤 및 250ｇ 내지 350ｇ의 대추가 담긴 육수주머니와, 무·파·마늘·국간장을 넣어 180℃ 내지 200℃의 온도로 1시간 가량 가열한 후, 생닭은 건져내고 다시 1시간 가량 가열하는 제2단계； 상기 가마솥에 새로운 무·파·마늘·국간장을 넣어 100℃ 내지 120℃의 온도로 1시간 가량 가열하는 제3단계； 상기 제2단계에서 건져낸 생닭과 제3단계에서
