Chinese Chicken Stock From Leftover Bones Recipe

I was super surprised when I turned my leftover chicken bones into this insanely flavorful broth with ginger, scallions and a few cool spices that just gives me all the cozy feels on a chilly day.

I made a simple Chinese Chicken Stock using leftover roast chicken bones, cold water, ginger, scallions and a hint of garlic. I think it’s full of nutritional value and leaves you with a broth perfect for soups and stews.

I really love how the star anise adds a unique kick.

Ingredients

• Leftover chicken bones: Packed with protein, minerals, and flavor.

  They make the broth rich and healthy.

• Cold water: Essential for drawing out flavors and ensuring a smooth, well-cooked stock.
• Ginger: Adds spicy warmth along with antioxidants.

  It naturally brightens the overall taste.

• Scallions: Provide a fresh, mild flavor and vital vitamins, adding subtle green notes.
• Garlic: Offers a robust aroma and slight sweetness while delivering important nutrients.
• Star anise: Contributes a delicate licorice flavor and just a hint of natural sweetness.
• Salt: Enhances every ingredient gently and balances out the broth perfectly.

Ingredient Quantities

• Leftover chicken bones from one roast chicken
• 12 cups cold water
• 1 piece of ginger about 2 inches long, thinly sliced
• 4 scallions, cut in half lengthwise
• 2 garlic cloves, lightly crushed (optional)
• 2 star anise (optional)
• 1 teaspoon salt, or to taste

How to Make this

1. Put all the leftover chicken bones in a large stockpot and pour in 12 cups of cold water.

2. Slowly bring the water to a simmer over medium heat so the bones start releasing their flavor.

3. As soon as you see some foam and impurities rise to the top, skim them off with a spoon.

4. Add the thinly sliced ginger, the scallions cut in half lengthwise, and if you like, the lightly crushed garlic cloves.

5. Toss in the 2 star anise if you’re using them for a touch of extra flavor.

6. Let the stock gently simmer for about
1.5 hours, making sure it doesn’t boil too hard.

7. Check the pot occasionally and adjust the water level if some evaporates.

8. After simmering, stir in the teaspoon of salt and let it melt in.

9. Strain the stock through a fine sieve into another pot or bowl, discarding the solids, and let it cool before using or storing.

Equipment Needed

1. Large stockpot
2. Measuring cup
3. Stove
4. Slotted spoon
5. Knife
6. Cutting board
7. Fine sieve
8. Separate pot or bowl for straining the stock

FAQ

• What kind of chicken bones should I use? – You can use any leftover chicken bones but the roast chicken bones add a great rich flavor to the stock.
• How long should I simmer the stock? – Simmer it for about 2 to 3 hours so you can extract all the flavors from the bones and aromatics.
• Can I skip the garlic or star anise? – Yup those ingredients are optional so feel free to leave them out if you dont have em or if you prefer a simpler flavor.
• When is the stock ready to use? – Its ready when it has turned a nice rich color and you notice the flavors melding together, plus it should smell amazing.
• Do I need to strain the stock? – Absolutely, straining it gets rid of the bones and herbs so your stock is smooth and perfect for soups or other recipes.

Chinese Chicken Stock From Leftover Bones Recipe Substitutions and Variations

• If you don’t have leftover chicken bones, you can pick up a few from your local butcher or use bones from another chicken dish as a substitute.
• If you’re out of fresh ginger, try using about 1/2 teaspoon of dried ginger powder. Adjust the amount to taste since the flavor is more concentrated.
• If scallions aren’t available, you can swap in chives or even the white part of leeks. They’ll add a similar mild onion flavor to your stock.
• In case you don’t have garlic cloves, a pinch of garlic powder (roughly 1/4 teaspoon) can be used instead. It won’t be exactly the same but should work in a pinch.
• If you don’t have star anise, a small pinch of Chinese five-spice powder will do the trick, though keep in mind it might add a slightly different flavor profile.

Pro Tips

1) Always start with cold water. This helps the flavors from the chicken bones release slowly and evenly. If you let waer boil too fast it might end up tasting bitter or cloudy so try to keep it at a gentle simmer.

2) Don’t forget to skim off the foam and any impurities as soon as they show up. It might seem like a hassle, but doing this really makes a difference in taste and makes the stock clearer.

3) Keep an eye on the pot. Sometimes water evaporates quicker than you expect so check often and add a bit more if needed. Also, don’t let it boil too hard as that can break down the bones too much and give the stock a funny texture or flavor.

4) Let your ingredients get cozy. Once you add the ginger, scallions, garlic (if using), and star anise, let them simmer with the stock for the full time so the flavor really infuses. If you wannna experiment, you can always throw in a couple of extra herbs or spices but be careful not to overpower the taste of chicken.