Caldo de Frango Simples Brasileiro (Base do Dia a Dia)
Brazilian chicken stock is not treated as a special recipe. It’s a background preparation — quietly made, lightly seasoned, and used across many everyday dishes.
In Brazilian kitchens, this stock exists to support other foods, not to stand on its own. It’s added to rice instead of water, used to thin sauces, finish beans, or bring depth to simple stews without changing their identity.
This version reflects that mindset: minimal ingredients, gentle simmering, and a clean flavor that works with whatever comes next.
About this stock
Unlike many international chicken stock recipes, the Brazilian everyday version avoids strong aromatics and heavy seasoning. There’s no bouquet garni, no roasting step, and no attempt to concentrate flavors aggressively.
The goal is a neutral, flexible liquid — something that improves a dish without making itself noticeable.
Chicken bones, leftover carcasses, or simple cuts can all be used. The result should be lightly golden, aromatic but subtle, and easy to adapt.
Before you start
This is not meant to be salty. Season lightly and adjust later in the final dish.
Avoid boiling aggressively. A gentle simmer keeps the stock clean and prevents bitterness.
If you plan to freeze it, leave it even less seasoned.
Ingredients prepared before cooking
Brazilian Simple Chicken Stock
Ingredients
Method
- Heat the olive oil in a large pot over medium heat.
- Add the onion and garlic and cook briefly until fragrant, without browning.
- Add the chicken pieces and stir for 1–2 minutes.
- Pour in the water and bring to a gentle simmer.
- Reduce heat and cook uncovered for 40–45 minutes, skimming foam if needed.
- Strain the stock and discard solids.
- Let cool slightly before storing or using.
Notes
- Keep seasoning minimal. Adjust salt only when using the stock in a recipe.
- This stock is intentionally mild and adaptable.
- For a clearer stock, avoid stirring once simmering.
- Can be frozen in portions for everyday use.
Equipment used
- Large pot or Dutch oven
- Chef’s knife
- Cutting board
- Fine mesh strainer
- Storage containers or freezer-safe jars
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How Brazilians usually use this
- Cooking white rice instead of water
- Thinning beans or refried beans
- Building tomato sauces
- Simple stews and one-pot meals
- Reheating leftovers without drying them out
It’s rarely served alone and almost never labeled — it’s just “caldo”.
Storage & freezing
- Refrigerate up to 3 days
- Freeze up to 3 months
- Freeze in small containers or ice cube trays for flexibility
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About The Brazilian Table
Practical Brazilian food, adapted for everyday kitchens outside of Brazil.