How to Cool Chicken Stock

After deciding brewing beer was not an option this weekend (fermenters full). I decided I had enough left over chicken bones and vegetables that I decided to make some homemade chicken stock.

I grabbed one of our 5 gallon stock pots and our stainless steel wort chillers and spent Sunday making some delicious Asian style chicken stock. The recipe was as follows;

6 lbs chicken bones

3gallons water

3Yellow Onions

15 scallions

8 oz ginger

Tbsp whole black peppercorns

Kosher Salt

1 Daikon Radish

6 Garlic Cloves

Bring to a boil, reduce to a simmer, and skim as necessary. Once six hours have past, the chicken carcass should fall apart and the bones break easily.

I put ht stainless wort chiller directly into the stock pot and started to cool the chicken stock. I must admit that this was definitely the best way to cool chicken stock. Instead of putting the pot in a sink full of ice water and constantly stirring the broth,  I was able to cool the chicken stock in 15 minutes. I used our 10 ¼” strainer lined with a reusable nylon straining bag to strain the broth, I actually strained it into my 8 gallon stock pot with a stainless spigot kit was poured the stock into 1 gallon rubber maid containers.

Cooling the Stock

Straining Stock