Instructions
Cut
Chop the onion (20mm)
Cut
Chop the carrot (20mm)
Cut
Chop the celery (20mm)
Cut
Crush the garlic
Simmer
SimmerCook just below boiling with tiny bubbles chicken thigh, onion, carrot, celery, garlic, thyme, and parsley, in stock pot, with water, salt, and black pepper, at 100C, 120min
Why this matters
What: Cook in liquid held just below boiling â small bubbles rise lazily to the surface.
Why: Gentle heat extracts gelatin from connective tissue, dissolves flavours from aromatics, and keeps the liquid clear. A rolling boil emulsifies fat and makes stocks cloudy.
- Letting it reach a full boil â clouds the liquid and toughens proteins
- Lid fully on â traps too much heat and causes boiling
- Not skimming foam â impurities get worked back into the liquid
Check
Continue until internal_temp >= 74C
Drain
Drain stock pot
Rest
Let restLet meat sit after cooking so juices redistribute for 10 min
Why It Works
- This recipe uses proven techniques for consistent results
Common Mistakes to Avoid
- Watch temperatures carefully
- Don't skip the resting step
Technical Details (CKL)
servings 8
ingredient "chicken thigh" 1000g
ingredient "onion" 200g
ingredient "carrot" 150g
ingredient "celery" 100g
ingredient "garlic" 15g
ingredient "thyme" 5g
ingredient "parsley" 10g
ingredient "salt" 10g
ingredient "black pepper" 3g
ingredient "water" 3000ml
pot "stock pot" 8l
knife "chef's knife"
cut "onion" style chop size 20mm
cut "carrot" style chop size 20mm
cut "celery" style chop size 20mm
cut "garlic" style crush
# Build the stock â simmer gently for a clear golden stock
simmer "chicken thigh" "onion" "carrot" "celery" "garlic" "thyme" "parsley" in pot with "water" "salt" "black pepper" at 100C for 120min
# Ensure chicken reaches safe temperature
until internal_temp >= 74C
# Strain the stock
drain pot
rest 10minThis recipe is defined using CKL (Culinary Knowledge Language), a precise language for describing cooking procedures.