Sous Vide: Chicken Stock

As easy as chicken stock is to make by conventional means on the stove, the application of sous vide does have some advantages.


Chicken bones–typically the back bone after removing the breasts and legs. Approximately 1 lb/450 g.
Carrots, 1 large, or 2 small.
Celery, 4 stalks.
Onion, 1 each.
Water, 1 quart/1 L.

Bouquet garni, as per your preference.

Equipment requirements
Immersion circulator, portable or stationary.
Heat rated container, minimum of 2 gallons/8 liters.
Heat rated sous vide bags or Ziploc gallon freezer bags.
Measuring cup.
Moist cheesecloth or paper towel.
Large colander.
Infrared or probe thermometer.


Yield: 1 quart/1 Liter
Level of difficulty–1.25


Preheat your sous vide bath to
183 F/84 C.

If you are accustomed to using channel vacuum, you might want to consider using an alternate method to make your stock. While it is possible to seal a bag with liquid in it using a channel vacuum, it is rather cumbersome. You must be careful not to withdraw water from the bag and into the machine itself. I recommend a choice between two different methods.

Load the chicken bones and vegetables in to a Ziploc gallon freezer bag. Set the bag on top of the preheated bath and slowly add a measured quart/liter of water into the bag. The bag will slowly sink into the rack. Drape the unsealed bag’s opening over the edge of your container and secure it with the container lid.

If you have access to a chamber vacuum, it is much easier to seal the bag. You can then cold shock the pasteurized stock and it will keep in the refrigerator for a long long time. Because of the characteristics of sous vide, the stock will not require reducing after straining. This is why you measure the water. One pound/450 g of chicken bones will make one quart of stock.

Process the stock for a minimum of three hours to fully render the bones.

To drain, line a colander with a wet cheesecloth or a wet paper towel. The moistened towel prevents the stock from clinging to the filter. Set the colander on top of a container big enough to catch the stock.

Put the bag in the lined colander

 Use a pointed knife to poke a hole in the bottom.

Let the stock drain out,

Discard the bag with the bones and vegetables still in it.

The stock will be clear because the stock never actually boiled. You can also cold shock the sealed bag in iced water until it achieves 70 F/21 C and then refrigerate it. It’s that simple. This stock can be used in place of water in any Lipavi recipe.

Norm King


Sous vide processed chicken stock means you don't have to tie up a burner on the stove for however long it takes to make it. Sous vide also precludes the chore of washing the pot. If you seal the bag and cold shock it properly the stock will keep refrigerated almost indefinitely.

If you use sous vide to make chicken stock, there is no need to strain it because you can just cut off the corner of the pouch and let the stock drain through a filter. There is no mess because after draining the pouch, you just discard it with the bones and vegetables still in it.

Your stock will not cloud because you control the temperature--183 F/84 C. Need I say more?

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