Session 26 — Chicken Stock from Scratch
← Block 7–8: Stocks & Eggs Overview
Skill: Cold water start, gentle simmer (never boil), skim the foam in the first 20 minutes, don't stir. A good stock simmers for 3–4 hours. It should be golden, clear (not murky), and taste of chicken without being aggressively salty. Cool it in an ice bath, then refrigerate. A proper stock should gel when cold — that's the gelatin from the bones.
This takes time but is mostly passive. Start it when you get home, let it simmer while you do other things.
Full Meal: Quick Weeknight Ramen Using Homemade Stock
🎥 Compare Notes: The Ultimate Guide To Making Amazing Chicken Stock — Weissman's deep dive on extracting maximum flavor and gelatin from bones
| Component | Recipe |
|---|---|
| Broth | Your homemade chicken stock, seasoned with soy and mirin |
| Protein | Soft-boiled eggs, chashu pork or rotisserie chicken, scallions |
| Starch | Ramen noodles |