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Chicken Chintan & Paitan | One Batch, Two Stocks
Quick Family Meals One-Pot Meals Kids-Friendly Meals Comfort Food

Chicken Chintan & Paitan | One Batch, Two Stocks

A simple way to turn one batch of chicken bones into two homemade stocks, a clear chintan and a rich, milky paitan.

Prep Time 10 minutes
Cook Time 2 to 2.5 hours each round

Ingredients

  • 4 chicken carcasses
  • 1 kg chicken feet
  • Water, enough to cover the chicken feet
  • No seasoning is needed for the stock itself.

Instructions

🍳 Shop Kitchenware
  1. Make the first stock, Chintan
  2. Place the chicken carcasses and chicken feet into a pressure cooker.
  3. Add enough water to cover the chicken feet.
  4. Pressure cook for 2 hours. Once done, strain the broth into a clean pot or container. This first round is your chintan, a clear of chicken stock.
  5. Don’t throw away the chicken bones and feet yet. We’re going to use them again.
  6. Make the second stock, Paitan - Transfer the cooked chicken carcasses and chicken feet into a clean pot. Add water and bring it to a boil over high heat on a stove.
  7. After about 10 minutes, you’ll notice the broth changing from clear to cloudy and milky as the fats, collagen and other components from the bones emulsify into the liquid.
  8. Once it has turned milky, reduce the heat and let it slow simmer for another 2 to 2.5hours, add a bit of water along the way and stir occasionally.
  9. Strain the broth. This second round is your paitan, a rich, milky chicken broth that works beautifully as a ramen base.
  10. Chill - Transfer both the chintan and paitan into airtight containers. Let them cool and refrigerate overnight to set into a jelly like consistency once chilled.

💜 Tips for Kids

If your kids prefer lighter flavours, start with the chintan. It makes a lovely clear soup for noodles, meehoon or porridge without being too rich.

I also like freezing the stock in small portions so I can take out just enough for one or two kids meals. Add noodles, vegetables, tofu, eggs or shredded chicken and you have a quick meal without having to make soup from scratch..

And if your kids enjoy ramen style noodles, you can use the paitan for a richer, creamier broth, just dilute it with a little water if you find it too rich for them.

📝 Amanda's Notes

Chintan, the clear stock can be used for clear noodles soup, porridge or simple soup.

Paitan, the milky stock can be used as ramen broth, a base for rich noodles soup or other dishes where you want a deeper, richer chicken flavour.

You can adjust the amount of chicken carcasses and feet depending on how much stock you want to make.

The important part is having enough bones and collagen rich parts to give the stock that lovely jelly texture once chilled.

I love this method because nothing goes to waste. Instead of making one batch of stock and throwing the bones away, I get two completely different stocks from the same ingredients.

One is clear and light, the other is rich and milky and both are ready to turn a simple meal into something much more flavourful.

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Chicken stock soup
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