The Best Way to Store Homemade Stock
The Best Way to Store Homemade Stock is a medium Chinese recipe that serves 8. 40 calories per serving. Recipe by Chinese Cooking Demystified on YouTube.
Prep: 1 hr 5 min | Cook: 4 hrs 30 min | Total: 5 hrs 50 min
Cost: $26.03 total, $3.25 per serving
Ingredients
- 2 kilograms Chicken Bones (raw, cut into pieces)
- 1 kilograms Pork Bones (raw, preferably neck or back bones)
- 6 liters Water (cold tap water)
- 2 teaspoons Salt (optional, adjust to taste)
- 200 grams Chicken Skin with Fat (collected from chicken, excess skin and fat)
- 1 pack Freezable Compartment Bags (plastic bags with ~1 tbsp compartments, for freezing liquids)
Instructions
Prepare Bones and Skin
Rinse the chicken and pork bones under cold water, trim excess meat, and set aside. Cut the chicken skin with attached fat into 2‑inch pieces for later rendering.
Time: PT15M
Combine Ingredients and Bring to Simmer
Place all bones in the stockpot, add 6 L of cold water and the salt. Slowly bring to a gentle simmer over medium heat, skimming any foam that rises.
Time: PT10M
Long Simmer
Reduce heat to maintain a barely bubbling simmer. Cook uncovered for about 4 hours, occasionally skimming surface impurities.
Time: PT4H
Reduce Stock by Half
Using tongs, remove all bones and large solids. Increase heat to a steady simmer and continue cooking until the liquid volume is reduced by roughly 50% (about 30 minutes).
Time: PT30M
Strain into Pyrex Dish
Pass the hot stock through a fine mesh strainer into a large Pyrex baking dish, pressing solids to extract maximum liquid.
Time: PT10M
Chill Overnight
Cover the Pyrex dish and place it in the refrigerator overnight to let the gelatin set and the fat solidify on top.
Time: PT12H
Skim and Collect Schmaltz
The next day, lift the solidified fat layer (schmaltz) with a spoon and transfer it to a small container. Reserve the clear gelatinous stock beneath.
Time: PT10M
Melt Gelatin and Fat
Place the container of gelatinous stock and schmaltz in the microwave. Heat on medium/high for 5 minutes, stirring halfway through until fully liquid.
Time: PT5M
Portion into Compartment Bags and Freeze
Using a ladle, fill each ~1 tbsp compartment of the freezable bag with the melted stock. Flip the bag to seal, lay flat, and transfer to the freezer.
Time: PT10M
Use – Thaw and Dilute
When needed, tear off a bag, let it thaw for a couple of minutes, then mix with an equal amount of freshly boiled water. Stir and incorporate into your dish.
Time: PT5M
Nutrition Facts
- Calories
- 40
- Protein
- 5 g
- Carbohydrates
- 0 g
- Fat
- 2 g
- Fiber
- 0 g
Dietary info: Gluten-Free, Dairy-Free, Paleo, Keto
Allergens: Chicken, Pork
Ingredient Substitutions
- Instead of Chicken Bones: Turkey bones
- Instead of Pork Bones: Pork shoulder bones
- Instead of Salt: Kosher salt
- Instead of Chicken Skin with Fat: Pork fat (lard)
Equipment Needed
- Stockpot
- Fine Mesh Strainer
- Pyrex Baking Dish
- Microwave
- Freezer
- Compartment Bag (Freezable Bag)
- Ladle
- Chef’s Knife
Critical Steps — Do Not Skip
- Simmer gently for 4 hours
- Reduce stock by half
- Refrigerate overnight to set gelatin
- Skim and collect schmaltz
- Portion into compartment bags and freeze
Chef Tips from the Video
- Start with cold water for clearer stock
- Add a pinch of peppercorns if desired, but keep the base neutral
- Use the rendered schmaltz as the cooking oil for authentic Chinese stir‑fries
Troubleshooting
Stock is cloudy
Keep the simmer gentle and skim frequently; avoid a rolling boil.
Gelatin does not set after chilling
Ensure enough collagen‑rich bones were used; add a few extra chicken feet or simmer longer.
Too salty
Dilute with extra water before freezing or reduce salt in the initial recipe.
Storage
Refrigerator: Store in airtight container up to 5 days
Freezer: Keep frozen bags for up to 3 months
Room temperature: Do not store at room temperature; thaw before use
Make-Ahead Tips
- Make a double batch and freeze in multiple bags
- The schmaltz can be used as a frying oil for stir‑fries
- Portion sizes can be adjusted to ½ tbsp for stronger flavor
Frequently Asked Questions
What is the cultural significance and history of neutral chicken‑pork stock in Chinese cuisine?
In Chinese cooking, a clear, gelatin‑rich stock (often called "tang") forms the foundation of many soups, sauces, and braised dishes. Historically, chefs used whatever meat was available—chicken and pork being the most common—to create a versatile base that could be adapted to regional styles from Cantonese to Sichuan.
What are the traditional regional variations of stock in Chinese cuisine?
Cantonese stock often includes dried scallops and ginger for sweetness, while Sichuan stock may feature peppercorns and star anise for heat. Northern Chinese stocks sometimes add beef bones for deeper flavor. This neutral version omits aromatics to stay universally adaptable.
How is chicken‑pork stock traditionally served in Chinese households?
It is usually served as a clear soup base, poured over noodles, or used to finish stir‑fried vegetables. In banquet settings, the stock is reduced further to make glossy sauces that coat meat and seafood.
What occasions or celebrations is stock commonly used for in Chinese culture?
Stock is essential for holiday feasts such as Chinese New Year, where it enriches dishes like dumpling fillings, braised meats, and longevity noodles, symbolizing prosperity and nourishment.
What other Chinese dishes pair well with this neutral stock?
It pairs beautifully with wonton soup, hot‑and‑sour soup, braised pork belly, steamed fish with ginger‑scallion sauce, and vegetable stir‑fries that need a subtle umami boost.
What are the most common mistakes to avoid when making this chicken‑pork stock?
Common errors include letting the pot boil vigorously, which makes the stock cloudy, and removing the bones too early, which reduces gelatin extraction. Also, skimming too aggressively can strip flavor.
Why does this recipe reduce the stock by half instead of clarifying it?
Reducing concentrates flavor and gelatin, making the stock easy to store in small portions. Clarifying aims for crystal‑clear broth, which isn’t necessary for everyday home cooking and adds extra steps.
Can I make this stock ahead of time and how should I store it?
Yes. After straining, chill the stock overnight, skim the solidified fat, then freeze the concentrated liquid in the compartment bags. It keeps up to three months in the freezer and five days in the refrigerator.
What texture and appearance should I look for when the stock is ready?
The cooled stock should be a firm, jelly‑like block with a clear amber hue. When melted, it should be smooth and slightly viscous, indicating good gelatin content.
What does the YouTube channel Chinese Cooking Demystified specialize in?
The YouTube channel Chinese Cooking Demystified focuses on practical, technique‑driven Chinese cooking tutorials, breaking down traditional recipes and modern kitchen hacks for home cooks worldwide.
How does the YouTube channel Chinese Cooking Demystified’s approach to stock making differ from other Chinese cooking channels?
Chinese Cooking Demystified emphasizes a neutral, universally usable stock without regional aromatics, and introduces the innovative freezable compartment bag system for easy portioning—features rarely highlighted by other channels.
Last updated: September 6, 2026
