Simple chicken stock

About

A light poultry stock from bones, water, and aromatic vegetables. It is one of the most reused liquids in the foundation graph—soups, sauces, grains, and braises.

History Unverified

Needs review: History sketch is general and unverified; do not treat dates or attributions as settled. Leave blank or revise from sourced notes before locking.

Stock-making is shared kitchen practice across many cuisines. This entry does not attribute a single historical formula.

Sources

• General stock-making practice

Skill ladder

• L1 Simple chicken stock · this page
• L2 Classic chicken stock
• L3 Double chicken stock
• L4 Expert gelled chicken stock

Uses

• Chicken bones 1000 g
• Water 2000 g
• Mirepoix 200 g

Preparations used

• No preparation inputs on this node.

Used in

• Arroz con pollo dish
• Avgolemono soup dish
• Bakso dish
• Cao lầu dish
• Cassoulet dish
• Advanced Cassoulet dish
• Classic Cassoulet dish
• Chelo with khoresh dish
• Chicken jambalaya dish
• Expert gelled chicken stock plate dish
• Coq au vin dish
• Advanced coq au vin dish
• Classic coq au vin dish
• Dolmades dish
• Egg drop soup dish
• Fiskesuppe dish
• Weeknight onion soup dish
• Jollof rice dish
• Advanced Jollof rice dish
• Classic Jollof rice dish
• Kimchi jjigae dish
• Advanced kimchi jjigae dish
• Classic Kimchi jjigae dish
• Locro dish
• Matignon braised chicken dish
• Opor ayam dish
• Osso buco dish
• Advanced Osso buco dish
• Classic Osso buco dish
• Simple paella dish
• Advanced Simple paella dish
• Classic Simple paella dish
• Pozole rojo dish
• Advanced Pozole rojo dish
• Classic Pozole rojo dish
• Roasted pumpkin soup dish
• Roast chicken dish
• Advanced roast chicken dish
• Classic roast chicken dish
• Expert roast chicken dish

Similar in this layer

• Double chicken stock 0.94
• Classic chicken stock 0.94
• Expert gelled chicken stock 0.94
• Quick vegetable stock 0.69
• Roasted vegetable stock 0.65
• Classic vegetable stock 0.62
• Classic brown beef stock 0.59
• Advanced brown beef stock 0.58