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Sous Vide Chicken Stock Recipe

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This recipe is part of the collaboration between The ISVA and Amazing Food Made Easy. You can check out all the great content both sites have to offer.

Sous vide is an ideal technique for chicken stock because it gently extracts flavor, collagen, and aromatics without agitation, bitterness, or cloudiness. Precise temperature control produces a clean, deeply savory stock with excellent body and clarity. The result is a consistently rich foundation that's nearly impossible to overcook.

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Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


Sous Vide Chicken Stock Recipe

  • Published: December 18, 2025
  • By AJ Schaller
  • Prep Time: 15 minutes
  • Total Time: 13.5 hours
  • Cooks: 185F / 85C for 12 hours
  • 1 quart

Ingredients for Sous Vide Chicken Stock

  • For the Stock

  • Bones and neck from 1 whole chicken
  • 100 g onion
  • 50 g carrot
  • 50 g celery
  • 3 tarragon sprigs
  • 500 g ice cubes
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Cooking Instructions for Sous Vide Chicken Stock

For the Stock

Preheat oven to 350°F. Place bones on a sheet tray lined with parchment paper or foil. Roast for 1 1/2 hours, turning once, or until golden brown. Set aside to cool.

Once chilled, combine into a sous-vide pouch with remaining ingredients. Cook in the bath at 85°C overnight (at least 12 hours). Strain well through a sieve and use the stock in the sauce recipe.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


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All tags for this article: Chicken, ISVA Sous Vide Recipe Collection, Soup, Sous Vide Chicken , Sous Vide Chicken Breast, Sous Vide Chicken Thigh , Sous Vide Recipes

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