If there is something I always have in my freezer, it is my homemade Golden Chicken Stock.
Golden Chicken Stock is super popular in Taiwan. Rumor has it a cup of stock is like 10 sheet masks because it is packed with so much collagen!
I know making stock from scratch may seem intimidating but don’t worry, all you need is patience, and that’s it!
If you want a video tutorial on how to make Golden Chicken Stock, feel free to check out my YouTube video, where we make golden chicken stock together!
Here are some tips and tricks for making the perfect bowl of Golden Chicken Stock!
#1 ALWAYS PRE-BOIL YOUR BONES/MEAT
The most important step in any bone broth is to prepare the meat.
Add enough water to cover all the bones and bring it to a simmer for 20 minutes. This step is crucial because it will get rid of all the impurities. Dont worry; you won’t lose any flavor; this will help ensure your broth is clear and pure.
#2 ALWAYS USE COLD FILTER WATER
I know some people think adding hot water will speed up the process, but this can affect the consistency of the stock. I always use cold filter water, this will ensure that the stock gets a beautifully rich, milky color.
#3 BE PATIENCE.
You want to simmer and render out the collagen slowly. So always cook on medium-low heat.
Make sure to keep an eye out; there is no need to stir the broth continuously, but keep an eye out and add water to ensure the bones are always covered in water.
#4 NO SALT IS NEEDED.
Since we are making a broth, Season to taste when you are using your broth. If you prefer to have your broth already seasoned, salt at the end since we are making a concentrated amount it can become super salty if you salt at the beginning.
I use three secret ingredients to make the most delicious golden chicken broth: chicken feet, white peppercorn, and Japanese pumpkin!
CHICKEN FEET
I know what you are thinking … ugh chicken feet? Well, don’t judge it until you try it! Chicken feet are a crucial ingredient in making the most gelatinous collagen broth.
There are so many health benefits, such as relieving joint pain, treating leaky gut, and increasing the elasticity of your skin. It’s low in calories and also it also affordable!
If you can’t find chicken feet, you can also use chicken wings, but they will be more expensive!
WHITE PEPPERCORN
white peppercorn is milder than black pepper but has more of an earthy flavor, which pairs well with chicken. It will give the broth a fantastic umami flavor.
You can find WHOLE white peppercorns at most grocery stores; if not, here is a link to buy on Amazon.
KABOCHA
Another secret ingredient is Japanese pumpkin, also known as Kabocha.
Pumpkin is Highly Nutritious and packed with vitamins, which can help with immunity. They are loaded with antioxidants, vitamin C, and other nutrients that are great for your skin.
This will really help thicken up the broth, add a beautiful golden color, and also add sweetness to the broth.
Ingredients
- 8 chicken backbone
- 4 cups of chicken feet or chicken wings
- 12-15 cups water
- 1 Japanese pumpkin
- 10 slices ginger
- 2 stalks green onion
- 4 tablespoons whole white peppercorn
- ½ cup Chinese cooking wine, optional
- Prepare the chicken feet by cutting off all the nails, and pat dry with paper towels.
- Add chicken feet, chicken backbone, 5 slices of ginger, green onion, and Chinese cooking wine in a large pot. Fill the pot with enough water to cover all the ingredients and bring it to a simmer. Simmer on medium heat for 20 minutes.
- Skim off the bubbles at the top of the water, and drain. Rinse the chicken backbone and feet with cold water and place into a new large pot. If you are using the same pot, make sure to wash the pot clean.
- In the pot, add back all the chicken feet and backbone, and add the remaining green onion and 4 tablespoons of white peppercorn. Add in 12-15 cups of water, or until all the ingredients are covered in water.
- Bring it to a simmer, and turn the heat down to low. Put the lid on and cook for 4 hours. Make sure to keep an eye out; there is no need to stir the broth continuously, but keep an eye out and add water to ensure the bones are always covered in water.
- Quick tip, within the 2-hour mark, you can use your spatula to press down and crush the bones, this will help release the collagen in the bones!
- At the 3-hour mark, prepare the pumpkin. Remove the seeds and the skin and cut them into 1-inch pieces. Place on top of a steamer basket and steam for 20 minutes or until soft. Add in 2 ladles of the chicken broth and blend until smooth.
- After 4 hours, the broth should now be super rich and milky. Pour in the pumpkin puree, and simmer for another 30 minutes. Let it rest overnight, skim off the fat if you want, and strain.
- TO STORE: once the broth has completely cool down, strain and pour it into an ice tray. Freeze overnight and store into an air-tight container or ziplock bag. This way, you have broth ready to go for individual portion sizes.
Golden Chicken Stock
Materials
- Ingredients
- 8 chicken backbone
- 4 cups of chicken feet or chicken wings
- 12-15 cups water
- 1 Japanese pumpkin
- 10 slices ginger
- 2 stalks green onion
- 4 tablespoons white peppercorn
- ½ cup Chinese cooking wine optional
Instructions
- Prepare the chicken feet by cutting off all the nails, and pat dry with paper towels.
- Add chicken feet, chicken backbone, 5 slices of ginger, green onion, and Chinese cooking wine in a large pot. Fill the pot with enough water to cover all the ingredients and bring it to a simmer. Simmer on medium heat for 20 minutes.
- Skim off the bubbles at the top of the water, and drain. Rinse the chicken backbone and feet with cold water and place into a new large pot. If you are using the same pot, make sure to wash the pot clean.
- In the pot, add back all the chicken feet and backbone, and add the remaining green onion and 4 tablespoons of white peppercorn. Add in 12-15 cups of water, or until all the ingredients are covered in water.
- Bring it to a simmer, and turn the heat down to low. Put the lid on and cook for 4 hours. Make sure to keep an eye out; there is no need to stir the broth continuously, but keep an eye out and add water to ensure the bones are always covered in water.
- Quick tip, within the 2-hour mark, you can use your spatula to press down and crush the bones, this will help release the collagen in the bones!
- At the 3-hour mark, prepare the pumpkin. Remove the seeds and the skin and cut them into 1-inch pieces. Place on top of a steamer basket and steam for 20 minutes or until soft. Add in 2 ladles of the chicken broth and blend until smooth.
- After 4 hours, the broth should now be super rich and milky. Pour in the pumpkin puree, and simmer for another 30 minutes. Let it rest overnight, skim off the fat if you want, and strain.
- TO STORE: once the broth has completely cool down, strain and pour it into an ice tray. Freeze overnight and store into an air-tight container or ziplock bag. This way, you have broth ready to go for individual portion sizes.
Notes
