Making your stock is a terrific way to add flavor and depth to your cooked food. It is also a very economical way to enhance the taste of the food. Plus, this process is simple and easy, and the result is well worth it! Chicken stock is an essential ingredient in many Asian dishes, including classic “wonton soup” and “chicken noodle soup.” Now let me show you how to make this simple chicken stock recipe:
Stock VS Broth
You've probably already heard the commonly used terms "broth" and "stock.” But some key differences between them make each of them unique.
First, the broth is typically lighter in flavor than stock and is usually more concentrated in terms of nutritional value. It’s also usually thinner than stock since it doesn’t include a lot of collagen, which is the protein that gives the stock its rich taste and texture.
On the other hand, the stock is generally more concentrated than broth and has a thicker consistency. Because it's cooked for longer periods at higher temperatures, it will have less moisture content than broth. The result is a product with more flavor and body — which makes it ideal for making hearty soups or other dishes where you want something rich and filling.
Broth and stock are both made from simmering meat, bones, and vegetables in water. Stock is a more concentrated form of broth, while the broth is more diluted. Both can be used as the base of a soup, sauce, or stew.
There is another difference between broth and stock is primarily in their flavor, texture, and use. Stock is ideal for soups, sauces, and gravies. The broth has a thinner consistency that makes it perfect for recipes that require the liquid to be discarded after cooking.
However, both broths and stocks are filled with protein and nutrition.
How Do You Make Chicken Stock In Chinese Style?
First, you will need to gather your ingredients: water, a chicken with its skin and bones, green onions, fresh ginger, salt, and black pepper. You will also need a stock pot and a colander.
Start by putting the whole chicken and water in a large stocking pot. Add any aromatics you like, such as onions, carrots, celery, garlic, and herbs. Something I need to mention here is that authentic Chinese chicken stock normally doesn’t add other vegetables and seasoning to be able to keep the original flavor as much as they can. A couple must have, and the only ingredients are green onion and ginger, that’s it. They are simple and delicious.
The ratio of water to bones is typically two parts water to one-part bones. However, this can vary depending on the size of your pot and the amount of chicken you are using. Once you have added the water, simply add everything together into the water. Again, there are no fixed rules here—just use whatever you have as a substitute.
Next, give everything a good stir, and then add enough water to cover everything by about an inch. Bring the stock pot to a boil and then reduce the heat to simmer for hours. Depending on how much stock you are making, this can take two to four hours. The longer you simmer, the more flavorful your stock will be.
After cooking, use the colander to strain out all the solid ingredients into a clean container. You should now have a delicious and aromatic stock that is ready. Don’t forget to add the seasonings and get creative—add whatever you like. Chinese normally just use salt and black pepper to obtain the full original flavor. Whatever you use, just make sure to use enough to give the stock a good flavor.
And that’s it. You have now made your very own homemade stock. Try it with some plain steamed white rice or dip the chicken meat in some light soy sauce, sesame oil, or hot sauce—you won’t believe how delicious it is.
Remember to let the stock cool completely before you store it in the fridge or freezer.
Pro Tips and Tricks
When it comes to making stock, there are a few key things you should know. First, be sure to use enough water to cover everything by about an inch. This will ensure that all the flavors have a chance to infuse into the water. Finally, let the stock simmer for at least three hours. This will allow all the flavors to combine and create a delicious stock.
With just a few ingredients and some basic kitchen supplies, you can create a flavorful chicken stock. Try it today! Thanks for reading, and happy cooking!
Chicken Stock Recipe
- 3-4 pounds a whole organic cage-free chicken skin-on, bone-in
- 3 green onions
- 4 fresh ginger slices
- water enough to cover everything by about an inch
- salt and pepper to taste
- Add everything into a large stockpot. Bring to a boil on high heat.
- Slowly skim off the white foams that rinse to the surface with a spatula. Then set the heat to low to let the stock simmer.
- Simmer the stock for about three to four hours depending on the size of the chicken. Keep the lid on but leave a little space open to let the air come out. Check on the stock and give it a gentle stir every 20 minutes or so.
- Strain the stock through a mesh sieve and wait for it to cool.
- Store the stock in an air-tight container or any glass jar.