Why make homemade chicken stock?
Homemade chicken stock is one of the most important ingredients in cooking. It provides flavour, aroma, and rich colour to any dish. It is also important to a dish’s nutritional value as it provides protein, minerals, and vitamins.
Chicken stock is important in restaurant cooking because it is a versatile ingredient that can be used as a base for soups, sauces, and stews. It adds flavour and richness to dishes and can also be used as a braising liquid for meats and vegetables.
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, sauces or as an ingredient in other dishes.
You can always purchase drumsticks or Marylands for a richer and more flavourful stock.
Additionally, it can be reduced to create a concentrated glaze or demi-glace that can be used to finish dishes. Overall, chicken stock is a fundamental building block in the culinary world that can enhance the flavour of many dishes.
Do you add salt to chicken stock?
The answer to this question is not straightforward.
- 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?
Chicken stock is said to have several health benefits due to its high content of amino acids, minerals and collagen.
- 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: the chicken stock is a good source of hydration and electrolytes that can help replenish fluids and electrolytes 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.
Most small businesses and homes nowadays buy chicken stock as it is more convenient.
In large commercial kitchens, the main focus often is to reduce costs.
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 own chickens, you get to use fresh chicken meat at a very good 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 the chicken in-house at a slower time or in the off-season.
This will bring down your food costs but may increase your labour costs depending on how your business is structured.
You can remove the chicken after it simmers for 2 hours if you want to use the chicken meat in the dish, or save the flesh for salads or sandwiches. Here is a chicken stock base recipe, a great way to use up chicken bones and make a flavourful soup or sauce base.
Best dishes you can create with fresh chicken stock.
Dishes like chicken vol-au-vent or chicken Al’a king would be some popular dishes made with braising the chicken in chicken stock as the main cooking method.
Try making chicken casserole from good chicken stock; it is delicious.
Many Asian dishes are also based on chicken stock poaching. Plus sauces and soups.
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.
Campbells (Campbells Real Chicken Stock; in Australia) makes good chicken stock, and it is cheaper than you can make it yourself.
Also, see How to make Beef Stock
Conclusion: Homemade Chicken Broth or Stock
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 own 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.
With the recipe calculator, you can make chicken stock for 1 person or 1000.
You can generally replace chicken bones with all types of meat and bones for a different type of stock.
Browning the bones and meat will improve the flavours and add darker caramel colour to your stock.
Chicken Stock Recipe
You must check the labels of the ingredients for common food allergens, such as dairy, eggs, gluten & wheat, sesame, sulphites, lupins, soy & soybeans, tree nuts, peanuts, fish, shellfish. While we take steps to minimize risk, manufacturers may change their formulations without our knowledge.
- Chef Knife
- Large Stainless Steel Pot
- Digital Scales
- Chinois (a conical sieve)
- 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
- 5 g thyme fresh
- 25 g parsley fresh, stalks
- 1 bay leaf
- 2 eggshells
total food cost
Preparation Time Estimate
- 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.