How to make chicken stock recipe.
Why make homemade chicken stock or chicken broth?
A good homemade chicken stock recipe is an essential ingredient in cooking. It provides flavour, aroma, and rich colour to any dish. It is also essential to a dish’s nutritional value, providing protein, minerals, and vitamins.
Having a good chicken stock recipe is not just crucial for restaurant cooking, but it also sparks creativity in the kitchen. Chicken stock is a versatile ingredient that serves as a base for soups, sauces, and stews. It adds flavour and richness to dishes and can be used as a braising liquid for meats and vegetables, allowing you to experiment with various recipes.
Chicken stock can be made from scratch with raw or cooked bones, vegetables, and herbs. The ingredients can be boiled down in the water for many hours to produce a flavorful liquid used in soups and sauces or as an ingredient in other dishes.
Here are some chicken soup recipes.
You can always purchase drumsticks or Marylands for a richer and more flavourful stock.
Chicken broth or stock can be reduced to make a concentrated glaze or demi-glace to finish dishes. It is a fundamental component in the culinary world that enhances the flavour of many dishes.
Do you add salt to chicken stock?
The answer to this question is complex.
- The amount of salt required in a pot of homemade chicken stock depends on the following factors:
- The size of the pot and how much liquid is in it.
- Whether or not you are cooking with a slow cooker, pressure cooker or stovetop.
- What type of stock are you making, either light or dark?
- What is the stock going to be used for?
- For Asian dishes, you would not add salt as soy sauce or fish sauce is often added later.
- I would not add salt in a commercial kitchen as many people may share the same stock.
- Stocks and sauces are often made in the saucier or hot food section.
What are the health benefits of using fresh chicken stock?
Using fresh chicken stock in your cooking can be a health-conscious choice. It is said to have several health benefits due to its high content of amino acids, minerals, and collagen, which can help improve joint health, boost the immune system, and improve gut health.
- The collagen in chicken stock may help improve joints’ health and reduce inflammation.
- Boosting the immune system: The minerals and amino acids in chicken stock may help to support the immune system and aid in recovery from illness.
- Improving gut health: The chicken stock is rich in the amino acid glycine, which is known to help heal and seal the gut lining. This can help with digestion and reduce inflammation.
- Hydration: Chicken stock is a good source of hydration and electrolytes, which can help replenish fluids lost when someone is sick with fever, diarrhea, or vomiting.
It’s important to note that while the chicken stock may have some health benefits, it should not be used as a replacement for medical treatment or advice from a healthcare professional.
Chicken stock for hospitality businesses.
You will not worry about the expense if you are after a superior fresh product.
Buy whole chickens, bone out the chickens and use the fresh bones for stock.
Nowadays, most small businesses and homes buy chicken stock as it is more convenient.
In large commercial kitchens, the main focus often is on reducing costs. The actual cost of buying chicken stock continues to fall.
Plus, the cost of chicken bones has increased with the demand for special diets and the practice of abattoirs trying to maximise profit.
Why buy whole chickens and debone them?
Boning out a whole chicken does take some time.
When you bone out your chickens, you can use fresh chicken meat at an excellent price, as chickens are usually very cheap. If you have the time, this can make your meals very inexpensive.
A food business may benefit from buying whole chickens and processing them in-house at a slower time, before the lunch rush, after lunch or in the off-season. Is a good time to reduce food costs when business slows.
Remember: This will reduce your food costs but may increase your labour costs depending on how your business is structured.
Simmering chicken stock
You can remove the chicken after it simmers for 2 hours, as in the recipe below.
This chicken stock-based recipe below uses whole chicken. The meat is used in several dishes, such as casseroles, crepe fillings, pies, or cooled and mixed with mayonnaise for sandwiches.
You can also make chicken stock with chicken bones and giblets.
The more bones you use, the stronger the flavour. Doubling the amount of bones and replacing the whole chicken in the recipe app below is a great starting point.
If you have the time, deboning whole chicken and using chicken bones to make a flavourful soup or sauce base is a great way to save money.
The best dishes you can create are with fresh chicken stock.
Dishes like chicken vol-au-vent or chicken Al’a king are popular classics made by braising the chicken in chicken stock as the main cooking method. Similar recipes given a modern twist made great daily specials.
Try making a chicken casserole from good chicken stock; it is delicious and nutritious.
Many Asian dishes are also based on chicken stock poaching. Plus sauces and soups.
Links to our other chicken recipes.
Tandoori Chicken Salad Recipe – here
Easy Grilled Chicken Salad – here
Pumpkin Soup Recipe – here, replace the chicken stock powder and water.
How to make quick chicken stock?
Another way to speed up cooking chicken stock is to use a pressure cooker.
The pressure increases the temperature of the stock. Therefore, the process speeds up quite considerably.
Pressure cookers work well for all soups, stocks and sauces.
Another way is to use premade stocks; they are getting better and cheaper yearly.
Campbell’s (Campbell’s Real Chicken Stock in Australia) makes good chicken stock, and it is cheaper than making it yourself.
We also have a comprehensive guide on how to make beef stock for those interested. Beef stock is a versatile ingredient that adds depth and richness to various dishes, and learning to make it at home can elevate your cooking.
Conclusion and benefits:
The best way to cook with homemade chicken broth or stock is in a large pot simmering for hours.
The fresh chicken stock offers a lot of health benefits.
Making chicken stock takes time and costs money.
You may save money when things are slow by butchering your chickens
and using the carcase for your stocks.
So you need to weigh up the benefits against the costs.
This is a standard chicken stock recipe.
The recipe is variable; adjust the serving amount or measurements to suit your requirements.
You can make chicken stock for 1 person or 1000 with the recipe calculator.
You can generally replace chicken bones with all types of meat and bones for a different stock.
Browning the bones and meat will improve the flavours and add a darker caramel colour to your stock.
How To Make Chicken Stock Video Recipe
Chicken Stock Recipe
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Equipment
- Chef Knife
- Large Stainless Steel Pot
- Digital Scales
- Strainer
- Chinois (a conical sieve)
Ingredients
- 2 kg chicken you can use bone, necks and giblets
- 130 g leek trimmed and washed
- 130 g celery washed and diced
- 250 g carrots peeled and diced
- 250 g onion peeled and diced
- 6 l water cold
- 5 g salt
- 2 g pepper white
Bouquet garni
- 5 g thyme fresh
- 25 g parsley fresh, stalks
- 1 bay leaf
Clarify
- 2 eggshells
total food cost
Preparation Time Estimate
ADJUSTABLE SERVINGS
Instructions
- Wash the bones in cold water to remove any blood if needed.
- Place all the ingredients (except herbs) into the stockpot and cover with cold water.2 kg chicken, 130 g leek, 130 g celery, 250 g carrots, 250 g onion, 6 l water, 5 g salt, 2 g pepper white
- Bring the water to a mild simmer and skim off any scum with a flat ladle from the opposite side to the rising, bubbling, simmering water.
- Add the bouquet garni (herbs tied in kitchen twin for easy removal) for 2 hours. Or remove the herbs with a perforated scoop.5 g thyme, 25 g parsley, 1 bay leaf
- Skim the stock every hour to remove the scum and fat that may rise to the surface. You may add a couple of eggshells to help clarify the stock.2 eggshells
- Strain the chicken stock through a fine-mesh chinois or gauze strainer.
Storage and Safety
- Cool and refrigerate the chicken stock, you need to cool the chicken stock as quickly as possible. Food safety regulations say you must reduce the core temperature below 5°C/4°0F in under 4 hours.
- Freeze the chicken stock, ice trays work great for home. Old ice-cream containers work well in hospitality businesses.
- Buying proper containers is always the best option. All chilled and frozen food should be labelled and dated.
- Placing the stock in small, flat containers helps disperse heat. Unfortunately storing liquids in flat containers can lead to spillage.
- Never store liquids above shoulder height.
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