Chicken stock is an important ingredient for various recipes like Wontons Soup for example. We present the Asian version, classic and spicy recipe of this delicacy.
Always have a jar of chicken stock recipe frozen in your freezer, forget about the broth of chicken bought (full of chemical preservatives) and enjoy to make your own stock chicken (protein rich).
1. Asian Chicken Stock Recipe for Wontons Soup
While western chicken stock includes celery, carrot, parsley and herbs, Asian chicken stock is rather simple, use chicken bones, ginger, green onion, and garlic (optional).
To replace the “chicken bones” use the Chuka Dashi Powder (中華だし) to make Asian (especially Chinese) cooking.
Servings chicken stock recipe: 12 cups
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Ingredientes for chicken stock recipe:
- 4 lb chicken backs and necks (4 lb = 1.8 kg = 8 pieces)
- water (for prepping chicken bones)
- 2 inches ginger (2″ = 5 cm)
- 3 green onions/scallions (See Notes)
- 1 clove garlic
- 17 cups water (17 cups = 4 L)
Instructions for chicken stock recipe:
1. Gather all the ingredients. If you’re using frozen chicken, make sure that it’s completely defrosted.
2. Rinse the chicken quickly and soak in cold water for 30 minutes. Replace the water several times. This helps removing blood.
3. Slice the ginger (keep the skin on), cut the green onions in halves, and smash the garlic.
4. In a stock pot, bring water to boil. Add the chicken and cook for just 20 seconds. Immediately drain.
5. Under cold running water, clean the chicken bones very well. Use your thumbs to go in and remove any blood or offal that might be attached.
6. Chop the bones into 2″ (5 cm) pieces. This helps flavors come out better from bones.
7. Place the clean chicken and 17 cups (4 L) cold water in a stock pot. Bring to boil over high heat. Prepare a fine mesh skimmer and water in a 2-cup measuring cup for cleaning the skimmer (this a helpful trick).
8. Once boiling, immediately reduce heat to bring the stock to barely a simmer. If you boil on high heat, the stock will be cloudy. Next 15 minutes or so, skim the scum and foam on the surface with a fine mesh skimmer.
It’s tedious work but it helps make better stock.
9. Once the stock is clean and nothing to skim, you can now add ginger, green onion, and garlic.
10. Continue to cook for 3-6 hours. This time I was running out of time so I cooked for 2.5 hours but it still tasted amazing.
11. Pick up bones and other solids with a skimmer or slotted spoon. Then pour the chicken stock into a fine mesh sieve over a large bowl.
12. The chicken stock is ready to use. Season with kosher salt as you like. For later use, divide the stock into mason jars and allow to cool uncovered.
Keep the oil on top and once the oil is solidified, you can decide to use it for cooking or discard it. The stock will last up to a week in the refrigerator or in the freezer for several months.
Note: Green onions/scallions:
I used 2 Tokyo negi (long and thick green onion) & 2 green onions this time. I think the green part was too much. The stock tastes fine but lacks the golden color. I’d recommend to stick with my recipe, 3 green onions.
2. Pressure Cooker Chicken Broth
3 pounds chicken wings, 8 ounces carrots, cut into 1-inch pieces, 8 ounces celery, cut into 1-inch pieces, 8 ounces onion, cut into 1-inch pieces, 1 tablespoon kosher salt, 1/2 teaspoon whole black peppercorns.
Instructions for pressure cooker chicken broth
1. Place the chicken wings, vegetables, salt and black peppercorns into a 7-quart pressure cooker. Pour in enough water just to cover everything. Do not fill above the cooker’s “maximum fill” line, or 2/3 full. Cover and lock the lid. Bring to pressure over high heat, about 20 minutes. Reduce the heat to low, so that you barely hear hissing from the pot. Cook for 40 minutes.
2. Release the pressure using the cooker’s release device (read the manual), or cool the cooker by running cold water over the lid for 30 seconds. Open carefully.
3. Set a cheesecloth-lined colander in a large bowl or container and strain the broth. Discard the solids. Refrigerate the stock overnight, or until the fat solidifies. Remove the fat. Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 6 months.
3. Chicken Stock vs Broth
What is the difference between chicken stock and chicken broth?
Chicken stock tends to be made more from bony parts, whereas chicken broth is made more out of meat. Chicken stock tends to have a fuller mouth feel and richer flavor, due to the gelatin released by long-simmering bones.
Homemade chicken broth is much healthier, tasty and rich in protein.
But purchased chicken broth that is rich in sodium (bad for those with high blood pressure and retention of liquid, does poor health) and in addition to excess sodium, the chicken broth purchased still behind chemical preservatives.
So the homemade chicken broth is the best for your family and your recipes.
To save time, use the pressure cooker and do it in minutes!