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Wednesday, April 2, 2014

Collagen Stock
胶原蛋白汤底


Last week I shared a container of my homemade jello-like collagen-rich stock on Instagram and Facebook and had many people asking how it was done.

I was kinda taken by surprised as I thought many already knew how to do it. I have been making bone stock since my kids were toddlers, mainly using it as a base to make porridge or noodles for them.

I would make it large quantity and freeze them in individual containers and in ice cube trays meant for cooking. I will leave a bigger portion of the stock, kept in the fridge for the week too. This portion of broth in the fridge will turned jello-like when it's cold.

Since there are so many request for this, I will share how I do it in this post.


Basically there are 2 types of stock I made.  One that gives a yellowish clear broth, which requires about 4 hours of simmering. I usually use this to make porridge or vegetable soup.

The other type of stock will require a much longer cooking time, at least double the time required of the stock mentioned above or if possible, longer. It will also require a higher heat compared to the former in order to break down the marrow, calcium, minerals, etc, from the bones into the stock, hence turning it milky and opaque. I use this to make soup for my ramen.


My suggestion to make a slightly more than 3.5 litre broth requires 2 big pork bones, 2 chicken carcass and an optional 8 chicken feet for additional collagen to a pot of 5 litres of water.

I simmered it for the first 5 hours on the lowest heat and turn the heat slightly higher for the next 3 to 4 hours. You can stop cooking after 5 hours and still get the jello-like stock but it won't be milky and there won't be much 'sticky lip' effect from drinking soup make from the stock.


Whichever way you choose, it is very important that you always remember to blanch the bones first before making the stock. Otherwise, you will get a much darker stock instead of the clear or milky stock.


I usually place all the bones into a big pot with enough water covering all the bones and bring it to a boil. Once it start boiling, scum will form on the surface. Remove and clear the contents. Give the bones a rinse and add them to a fresh pot of water and begin to start making the stock.

Remember to keep skimming away the scum that forms on the surface during cooking so you get a clear stock.

Drain the stock from the bones and let it cool before you store them in the fridge or freezer. Once the stock congeal into jello-like form, you can use a spoon and to easily remove all the fats on the top, if you like.


At the end of all the hard work, you will be rewarded with a stock that is filled with collagen and minerals. It is rich and gelatinous and is good for making a bowl of soup, porridge or noodles, etc for your loved ones.


Additional Notes:
  • You can add vegetables and or herbs during the cooking too.
  • Use a pressure cooker if you have one to cut down the cooking time.
  • Never add salt to the broth. Do it only when you use the stock for further cooking.


19 comments:

  1. Store as ice cube... good tips. May I know how long it can store in freezer? For a bowl of noodles, how many ice cube you would use?

    ReplyDelete
    Replies
    1. I dont use the ice cube to make soup. It's for cooking, eg, veggies. When a recipe as for a few tablespoon water or 50ml water, I use the stock in ice cubes.

      I usually store stock in 500ml containers. It's good for a bowl of noodles depending on the serving size.

      Delete
    2. Sorry ... but how long can you store in the freezer ? 1 week?
      And why don't add salt while making the stock?
      Thanks and sorry for my beginners' questions!!

      Delete
    3. If you freeze it, no problem storing for a month. But do not thaw and refreeze.

      I do not suggest you add salt to it as you will be using this as a base for cooking. The other ingredients you add might contain salt hence if you add salt to the making of the stock first, it may be saltier later.

      No worries. :)

      Delete
  2. Hi elaine. What is chicken carcass?
    shirlyn

    ReplyDelete
    Replies
    1. The chicken carcass the bone of the whole chicken which is from the neck to the ribs and back. It exclude bones from the drum/thighs and wings. You can use any part of the chicken bones you collect too.

      Delete
  3. Can i add the pork tail to give it extra collagen?

    ReplyDelete
  4. Hi Elaine
    For cooking noodle/porridge using the 500ml stock, do you still add water when you cook? Thanks!

    ReplyDelete
    Replies
    1. No, I do not suggest you add water as you will thin it.

      Delete
  5. Do u use gas to boil for 4-8hrs? Or slow cooker will be ok?

    ReplyDelete
    Replies
    1. If you want the stock to be milky, you have to boil it. Slow cooker wont be able to do it. But you will still be able to get good stock from it except, it wont be able to break down the minerals, etc from the bones that makes it milky.

      Delete
  6. If i have done cooking for 5hrs. Can I put it into the thermal pot to keep warm? As I had to rush to wrk thus not in time to wait for it to cool and keep in fridge.. so frm 730am - 6pm it is in thermal pot.. it is ok right?

    ReplyDelete
    Replies
    1. You can keep in the thermal pot to keep warm.
      Can I clarify? You cook for 5hrs and 7.30am is after cooking it? You cook at 1am??

      Delete
  7. Hi, I tried making the stock but it did not end up jello-like as what is shown in the picture... The only difference is that I did not put in the chicken feet... Is this the reason why? My stock is rather blend. Is it supposed to be like this or have I polit in too much water? Thanks

    ReplyDelete
  8. Hi, I tried making the stock but it wasn't jello-like like yours... I wonder what went wrong as I followed your instructions. The only difference is that I did not add in chicken feet. Do you think this is the reason? By the way, my stock tastes bland... Do you think it's because I have added in too much water? It doesn't taste sweet like chicken or pork rib soup does, if you get what I mean... Thanks!!

    ReplyDelete
    Replies
    1. You have to keep in the fridge. Once it's chilled it will turn jello-like. Not adding the chicken feet will not affect it.

      Bone stock will not be as sweet as chicken or pork rib soup cos there's not meat. It's just the bones. It's the collagen, calcium, minerals, etc that we want. This will be the soup base for your cooking. You can add vegetables to it to make a sweeter soup but the veggies will not be over cooked and the soup will be be richer too,

      Delete