Golden Chicken Stock
By Tiffy Cooks
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!
Ingredients
- 8 chicken backbone
- 1 1/2-2 lb 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
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!
Nutrition
Serving: 1cupCalories: 229kcalCarbohydrates: 12gProtein: 17gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 66mgSodium: 67mgPotassium: 428mgFiber: 2gSugar: 3gVitamin A: 9747IUVitamin C: 12mgCalcium: 116mgIron: 2mg
