Stocks & Jus · Volume 1 · SUB-STK-001
Chicken Stock
draftown record: verified — state inherited from a component
One or more records in this tree are drafts — reviewed by the system, not yet signed off by a person.
- draft Vegetable base
Specification
- Yield
- 26,500 ml
- Yield basis
- CONFIRM AT FIRST PRODUCTIONMust be measured at first production
- Cost / ml
- $0.0021 · $0.06/fl oz
- Batch cost
- $54.59
Allergens · declared affirmatively, inherited by ingredient ID
Contains none of the nine U.S. major allergens. A negative finding is stated, not implied — it is what lets a manager answer a guest without reverse-engineering the recipe mid-service.
Cost provenance · 1 level deep · computed at build, never stored
- Chicken backs18,144 g$32.60
- Chicken feet4,536 g$11.80
- Onion, Spanish9 ea$4.32
- Carrot6 ea$1.62
- Celery, head1 ea$1.40
- Coriander seed24 g$0.38
- Bay leaf6 ea$0.18
- Thyme, bunch1 ea$0.80
- Parsley, bunch1 ea$0.50
- Vegetable base66 g$0.99
- Kosher saltto taste—
Sub-recipe lines show the fraction of the batch this recipe consumes; the cost is that fraction of the batch's own computed cost, all the way down to purchase-unit prices in the ingredient dictionary.
Method
- Combine bones, vegetables, and aromatics in cold water; bring to a gentle simmer.
- Skim the first 20 minutes. Simmer 3 hours, uncovered.
- Add the base at the end; strain, cool per SOP-FS-001 §7.2.
Yield estimated for costing; the volume simmers uncovered and must be measured at first production — which is why the basis says so.