Production identity
- Target finished yield
- 10 kg · approximately 40 portions at 250 g
- Reference ratio
- Finished mass ÷ extraction primary input (reference ratio; not edible-portion yield): 166.7% (6 kg declared primary input → 10 kg finished target)
- Total formula input
- 19.924 kg before trim, evaporation, absorption or transfer loss
- Time
- 35 min active · 300 min total
- Equipment
- 20 L stockpot · fine chinois · scale · rapid-cooling setup
- U.S. major allergens intentionally present
- None intentionally declared in the formula; supplier labels and cross-contact still require verification.
- Additional sensitivity note
- None listed.
- Holding / service
- Cool rapidly; refrigerate at 41°F / 5°C or below. For service, reheat only the quantity needed.
Raw-animal-food control: where this formula includes raw animal food, use the current authority-approved cooking time/temperature and the venue’s approved procedure. Sensory doneness never substitutes for a required food-safety endpoint.
Formula — 1× target batch
| Ingredient | Weight | Specification |
|---|---|---|
| Chicken bones/frames | 6 kg | rinsed; excess blood removed |
| Cold water | 12 kg | enough to cover with working headspace |
| Onion | 800 g | rough cut |
| Carrot | 400 g | rough cut |
| Celery | 400 g | rough cut |
| Leek | 250 g | washed |
| Parsley stems | 60 g | |
| Bay leaf | 4 g | |
| Black peppercorn | 10 g |
Scaling table
Use the input-percentage column to audit transcription. The ½× and 2× columns scale ingredient mass only; process capacity must be revalidated.
| Ingredient | % of input mass | ½× | 1× | 2× |
|---|---|---|---|---|
| Chicken bones/frames | 30.11% | 3 kg | 6 kg | 12 kg |
| Cold water | 60.23% | 6 kg | 12 kg | 24 kg |
| Onion | 4.02% | 400 g | 800 g | 1.6 kg |
| Carrot | 2.01% | 200 g | 400 g | 800 g |
| Celery | 2.01% | 200 g | 400 g | 800 g |
| Leek | 1.25% | 125 g | 250 g | 500 g |
| Parsley stems | 0.30% | 30 g | 60 g | 120 g |
| Bay leaf | 0.02% | 2 g | 4 g | 8 g |
| Black peppercorn | 0.05% | 5 g | 10 g | 20 g |
Ingredient weights scale arithmetically; pan geometry, heat input, evaporation, fryer recovery, mixing shear, proofing/bake behavior and holding capacity do not. Revalidate process whenever batch size or equipment changes.
Method
Start bones in cold water and bring up gradually; skim coagulated proteins before aromatic vegetables are added.
Hold at a bare simmer, not a rolling boil. Add vegetables after the first heavy skimming so their flavor is not discarded with scum.
Extract until the stock has clean chicken aroma and sufficient gelatin/body; avoid extending time simply to make the stock darker.
Strain without pressing solids. Defat as appropriate for use.
Weigh finished liquid and adjust by controlled reduction or hot water only if the house formula requires an exact 10 kg yield; then cool rapidly.
Working numbers
- Target finished yield: 10.0 kg
- Extraction: gentle simmer; no rolling boil
- Record start water, final yield and refrigerated gel strength
- Seasoning: none or deliberately restrained; stock is an ingredient
Production verification
- Record actual finished batch weight before portioning; compare with target and investigate material variance.
- Record actual portion count and portion mass during service rather than inferring count from target yield.
- Verify current supplier labels for major allergens and document cross-contact limits of the actual station/equipment.
- Record the process/temperature checkpoints that are critical to this formula under the venue’s approved food-safety procedure.
- Taste or otherwise evaluate the formula at its actual service temperature and after the realistic hold/travel interval.
Batch record: target yield ____ · actual yield ____ · actual portions ____ · critical process checkpoints ____ · service hold ____ · waste/rework ____ · sensory result ____ · corrective action ____.
Sensory standard
Clean poultry aroma; pale-gold color; no bitter vegetable note; gelatinous when properly chilled if collagen load is adequate.
Evaluate the control batch at pickup and again after the realistic handoff or hold. The written standard should describe the point at which the formula is still sellable and the point at which it must be remade, repurposed under an approved plan or discarded.
Failure laboratory
| Failure | Likely mechanism | Correction |
|---|---|---|
| Cloudy stock | Aggressive boiling emulsified fat and particulate | Lower convection; strain gently and review boil intensity. |
| Weak body | Low collagen load, excessive water or short extraction | Increase collagen-rich frames/feet as appropriate or reduce to target concentration. |
Version control
KECB professional training formula; validate local regulatory requirements, supplier specifications and venue procedures before production. A measured correction to the recipe becomes a documented formula revision after a controlled test; do not let different cooks maintain invisible personal versions.