Chicken Stock – The Foundation of Flavor
Chicken stock is one of the most fundamental preparations in professional cooking. It provides body, depth, and richness to soups, sauces, stews, and braises. By simmering chicken bones and aromatic vegetables, you extract collagen, minerals, and flavor, resulting in a versatile base used across countless dishes. Two main styles are recognized: White Chicken Stock, which is light, clean, and subtle, and Brown Chicken Stock, which is deeper and more complex due to the roasting of bones and vegetables. Both have their place - the white for delicate preparations and the brown for hearty sauces and braised dishes.
It is a good habit to prepare a basic stock every time you set up to butcher and trim chicken, gathering carcasses and trimmings and adding them after rinsing directly to a pot. This way you always have a savory and aromatic broth to add to soups, sauces and stews.
Recipes are shared as flexible guidelines to inspire and give you ideas. We are always available to advise on substitutions when ingredients aren’t available onboard.
Ingredients for 10L
Ingredients (for 10 liters)
For Brown Chicken Stock Only (optional additions)
Preparation (Choose One Method)
White Chicken Stock (Light and Clear)
1 Prepare the Bones
- Rinse chicken bones under cold water to remove blood and impurities. If using raw carcasses, blanch briefly in boiling water for 2-3 minutes, then rinse again to achieve a cleaner, clearer stock.
2 Simmer
- Place the cleaned bones into a large stockpot and cover with 12 L of cold water.
- Bring slowly to a gentle simmer, never boil, to preserve clarity.
- Add all vegetables, herbs, and aromatics.
- Skim off foam or impurities during the first 20 minutes of cooking.
- Simmer uncovered for 3-4 hours, maintaining a gentle surface movement.
3 Strain and Reduce
- Strain the liquid through a fine-mesh sieve or cheesecloth, discarding solids.
- Return the strained liquid to the pot and simmer uncovered to reduce slightly if a more concentrated flavor is desired.
- Cool rapidly and store in labeled containers.
Brown Chicken Stock (Rich and Robust)
1 Roast the Bones and Vegetables
- Preheat the oven to 220C.
- Spread chicken bones on a roasting tray and drizzle lightly with oil. Roast for 45 minutes until well browned.
- Add chopped onions, carrots, and celery to the tray during the last 20 minutes to caramelize slightly.
- Transfer everything to a stockpot, scraping in the browned bits from the tray (these add flavor).
2 Build the Base
- Deglaze the roasting tray with a little hot water, scraping up any caramelized residue, and pour it into the pot.
- Add tomato paste to the pot for color and depth, then cover with 12 L of cold water.
- Add remaining vegetables, herbs, and aromatics.
3 Simmer
- Bring to a gentle simmer and skim impurities during the first 30 minutes.
- Simmer uncovered for 5-6 hours, stirring occasionally. Avoid boiling - it will cloud the stock.
4 Strain and Reduce
- Strain through a fine-mesh sieve or cheesecloth, discarding solids.
- Simmer gently to reduce by one-sixth if a more concentrated stock is desired.
- Cool quickly and store in labeled containers.
Note
Tips for Best Results
For clarity, always start with cold water and avoid boiling.
Skim frequently - this ensures a clean, refined flavor.
Avoid adding salt; season when using the stock in recipes.
Freeze in 1-2 L containers for convenience and consistency.
Use white stock for soups, poaching, or risotto; brown stock for gravies, sauces, and braised dishes.
Reduce further to create chicken demi-glace for powerful flavor concentration.