Homemade Chicken Stock: Chef’s Secret Recipe (10+ Years Experience)
Rich and Flavorful Chicken Stock for Home Cooking
Hello everyone! The primary reason I share recipes is to offer a little help to those aspiring to start their own culinary ventures. This is a recipe I’ve personally developed and refined over more than a decade working as a professional chef, so I share it with confidence! Currently, I’m not actively working in a kitchen, which means I can’t provide my own cooking process or final dish photos. The images used are for reference. If any issues arise, I will promptly remove or edit them. This platform is dedicated to assisting aspiring restaurateurs, so please refer to these recipes with that in mind! This basic chicken stock will elevate the depth of your dishes.
Base Ingredients- Water 2 Liters
- Chicken Bones 1kg (e.g., wings, carcass)
- Carrot 100g (cut into large chunks)
- Onion 50g (cut into large chunks, with skin for color)
- Celery 1 stalk (cut into large chunks)
- Garlic 3 cloves
- Bouquet Garni (herb bundle)
Bouquet Garni- Thyme (fresh or dried)
- Parsley stems
- Bay leaf
- Peppercorns (a pinch)
- Cloves (optional, for enhanced aroma)
- Thyme (fresh or dried)
- Parsley stems
- Bay leaf
- Peppercorns (a pinch)
- Cloves (optional, for enhanced aroma)
Cooking Instructions
Step 1
First, it’s crucial to remove impurities from the chicken bones. Blanch the bones by placing them in boiling water for 1-2 minutes, then rinse them under cold water. This step helps in achieving a clear, clean stock.
Step 2
Now, pour 2 liters of fresh water into a large pot and gently heat it over low heat. It’s beneficial to add the ingredients and slowly bring the temperature up rather than boiling vigorously from the start.
Step 3
Once the water is warm, add the prepared chicken bones, roughly chopped carrot, onion, celery, whole garlic cloves, and the bouquet garni. Increase the heat to medium-high and give it a gentle stir to combine the ingredients.
Step 4
As the water begins to boil, immediately reduce the heat to low. Let it simmer gently for at least 30 minutes, or ideally about an hour, with the lid slightly ajar or off. Skim off any foam or impurities that rise to the surface during simmering for a clearer stock.
Step 5
Your delicious chicken stock is ready! Turn off the heat and strain the stock through a fine-mesh sieve or cheesecloth. Once completely cooled, store it in an airtight container in the refrigerator for 3-4 days, or freeze it for several weeks. Use this foundational chicken stock to add incredible depth and flavor to your various dishes!