← All recipes
American · Soup
Quick Chicken Stock
A full-bodied chicken stock in about two hours: backs and wing tips are ground to expose more surface for fast extraction, and bloomed powdered gelatin supplies the body a long simmer would normally build.
- YieldServes 8 · About 1.9 litres, plus cooked leg meat
- Hands-on45 min
- Total2 h
- Difficulty
Ingredients
- 28 gunflavoured powdered gelatin (about 4 sachets)
- 950 mlcold water, for the gelatin
- 900 gskin-on chicken backs and wing tips, preferably from young birds
- 900 gchicken legs
- 1large onion, roughly chopped
- 1large carrot, peeled and roughly chopped
- 2 stalkscelery, roughly chopped
- 2 leavesbay leaves
- 2 tspblack peppercorns
- 1 tspfennel seeds
- 1 tspcoriander seeds
- 6 sprigsfresh parsley
- 1.9 Lcold water, to cover
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.