The Perfect Chicken Stock Recipe | Le Cordon Bleu

Homemade chicken stock truly is something that can not be explained; you must taste it to see why ours is so good. The depth of flavor will have your guests asking you what's your secret.

⬇️ Table of Contents

• Brown vs White Chicken Stock
• Making Le Cordon Bleu Chicken Stock
• Cooling and Fat Removal
• Storage Tips:
• 📖 Recipe

Distinction Between Chicken Stock And Chicken Broth

Chicken stock is primarily prepared using chicken bones, while chicken broth is created from the liquid reserved after cooking whole chicken or chicken pieces. This results in a significant difference in their flavors.

Brown vs White Chicken Stock

Brown Chicken Stock: This stock is made by roasting the bones, which imparts a deep, robust flavor and a darker color. It is ideal for heartier dishes due to its complexity and richness.

White Chicken Stock: Contrasting with brown stock, white chicken stock uses raw, unroasted bones, resulting in a lighter, more neutral flavor. This type of stock is versatile and commonly found in stores, suitable for a wide range of dishes where a subtle base is needed.

Clear White Chicken Stock:

This is a refined version of white chicken stock, emphasizing clarity and simplicity in both flavor and appearance. By avoiding the roasting of bones, the preparation is quicker and less labor-intensive. It's perfect for elegant soups and light sauces where the clarity of the broth is essential.

Making Le Cordon Bleu Chicken Stock

The Ingredients

• Roasted Chicken "Bones" (Non-roasted bones are also fine, or whole roasted chicken)
• Large Onion (Sweet Vidalia recommended)
• Large Carrots
• Celery Stalks
• Fresh Thyme Sprigs
• Dill Sprigs
• Parsley Stems
• Fresh Black Peppercorns
• Optional: Cremini Mushrooms

Start with Mirepoix: Add a small pat of butter to your stockpot. Once melted, add the Mirepoix (onions, carrots, and celery). Sweat the Mirepoix for 5-7 minutes, just before they start to brown, and add a pinch of salt.

Add Herbs and Bones: Next, add thyme, dill, and parsley stems. Place your roasted or non-roasted chicken bones in the stockpot. Stir everything and cook for 1 to 2 minutes.

Add Water and Simmer: Cover everything with water and cook for 2 hours, uncovered.

Strain and Store: Strain your fresh stock and store it in an air-tight container in the refrigerator.

Watch How To Make

Cooling and Fat Removal

Gradual Cooling: After the cooking process, allow the chicken stock to cool gradually to room temperature. This is a crucial step because placing hot stock directly into the refrigerator can raise the internal temperature of the fridge, potentially affecting other stored food items.

Solidification of Fat: As the stock cools, you'll observe the fats rising to the surface. This occurs because fats, which are less dense than water, separate and float. As the temperature drops, these fats solidify, forming a white layer on top of the stock.

Enhancing Clarity: The solidified fat layer not only affects the visual clarity of the stock but can also impart a greasy texture. Removing this layer is especially important if you desire a clear, refined stock – a hallmark of high-quality broths.

Method for Removal: Once the stock is fully cooled and the fat has solidified, use a spoon to gently scrape off this layer. Doing this carefully ensures that you remove most of the fat while keeping the flavorful broth undisturbed beneath.

Optional but Beneficial: While this step is optional, it's highly recommended for certain culinary applications. For clear soups, such as consommés or delicate broths, removing the fat ensures the soup remains transparent and light. In rich sauces, it prevents an overly greasy mouthfeel, allowing the true flavors of the sauce to shine through.

Impact on Flavor and Texture: The gelatin-rich stock, once cooled, often takes on a jelly-like consistency. This is a sign of a well-made stock rich in bone collagen. The gelatin contributes to the stock’s body and mouthfeel, offering a rich, sumptuous experience in the final dish.

Storage Tips:

1. Refrigeration: Once the chicken stock has cooled to room temperature, it can be stored in the refrigerator. This is ideal for stock that you plan to use within a short period. Refrigerated stock remains fresh for up to 5 days. Make sure to use airtight containers to retain the stock's flavor and to prevent any absorption of odors from other foods in the refrigerator.
2. Freezing: For longer-term storage, freezing is an excellent option. Chicken stock can be frozen for up to 3 months without significant loss of flavor. When freezing, leaving about a half inch of space at the top of the container is crucial. This space allows for the expansion of the liquid as it freezes, preventing the container from cracking or breaking.
3. Container Choice: Use freezer-safe containers or bags for storage. Glass jars are a great option, but ensure they are meant for freezing to avoid breakage. If using plastic containers, check that they are freezer-safe to prevent chemical leaching at low temperatures.
4. Portioning: Consider freezing the stock in different portion sizes. Ice cube trays are handy for small amounts, perfect for just a splash of stock. Larger quantities can be stored in bigger containers or freezer bags, ideal for soups or stews.
5. Labeling: Always label your containers with the date of storage. This helps keep track of the stock's freshness and ensures you use the oldest stock first, following the "first in, first out" principle.
6. Thawing: When ready to use, thaw the stock in the refrigerator overnight. For a quicker method, you can thaw it in a microwave or a pot over low heat.

📖 Recipe