CORE BASE · 20+ component uses DINNERS

CLEAR

Light chicken stock

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CLEAR
WHY IT LIVES IN OUR FREEZER

Light chicken stock

Unsalted gelatin-rich stock that adds body to soups, noodle bowls, stir-fry sauces, risotto and Japanese curry.

20+ component uses dinner directions6 linked mids
PORTION500 ml puck500 ml standard
BATCH×6one prep session
FREEZE500 ml–1 L pucks plus small cubes
WHAT IT OPENS

From one base

CongeeWonton soupBan mianNoodle soupsRisottoStir-fry sauces
CLEAR
→
WOK-BChinese brown stir-fry sauceWOK-WChinese white stir-fry sauceJP-CURRYJapanese curry rouxNPPNam prik paoDOUBANDoubanjiang mapo baseGS-OILGinger-scallion oil
MEASURED BATCH

What goes in

  • 1.5–2 kg chicken bones/carcasses/wings/feet
  • 1 onion, halved
  • 2 spring onions + thumb ginger for Asian use OR 1 carrot + 1 celery stalk for Western use
  • Cold water to cover by ~3 cm
  • No salt
METHOD

Cook to the cue

  1. 01

    Optional: blanch bones 1–2 minutes, rinse for a cleaner stock.

  2. 02

    Cover bones/aromatics with cold water by ~3 cm.

  3. 03

    Bring to a bare simmer, skim early foam; never rolling-boil.

  4. 04

    Simmer 3–4 hours stovetop or ~1.5 hours pressure cooker; strain and chill.

DONENESS

Look for this

the pan, not just the clock
01Bare simmer, not turbulent boil
02Stock tastes clean, not greasy
03When chilled it sets to a soft jelly
04No salt, so it can be reduced later
🧊
Store it

Cool rapidly, skim fat. Freeze in 500 ml–1 L pucks plus small cubes. Fridge 4–5 days; freezer 3–6 months.

📍
JB / Singapore

Chicken carcasses, backs, wings and feet are cheap at wet markets and supermarket butchers in JB/SG.

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Reference

RecipeTin Eats light chicken stock + gelatin principles

Open source ↗Search: chicken stock RecipeTin Eats / Chinese chicken stock Woks of Life
RECIPES USING CLEAR

Cook from it

All recipes ›
Curry laksaMalaysian · 25 minBrown-sauce chicken & mushroomsChinese · 18 minMoo goo gai panChinese · 20 minJapanese chicken curryJapanese · 35 min