How to Make Chicken Stock

Jars of chicken stock
Whenever I have the remains of a roasted chicken, or the drippings from a roasted chicken pan or casserole dish, I make chicken stock and then use it or freeze it to use later. It is easy to defrost and you can have instant soup or stock for a recipe. Here is one slow and one fast route to chicken stock or soup.

Chicken stock labeled

Tip To remove the fat from the stock, store the stock in the refrigerator for a few hours, or until the fat settles to the top of the stock and then remove it.

You can also add some vinegar to the stock at the beginning to release more calcium from the bones. It makes the bones softer and some say it makes the fat gel better.

 

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Posted in Dairy-Free, Egg-Free, Gluten-Free, Lactose-Free, Nut-Free, Paleo, SCD, Soup, Tips  |  4 Comments

4 Responses to How to Make Chicken Stock

  1. Stella says:

    Hi I love all your recipes, thanks for sharing them, how long can you leave the chicken stock in the freezer?

  2. Erica says:

    Hi Stella. Thanks! I don’t use it past about three months – as long as it doesn’t smell funny.

  3. Rachel says:

    This recipe sounds better than the one in “Breaking the Vicious Cycle”. I will try a rotisserie chicken next time. And I won’t puree the carrots again! I also add mushrooms and frozen green beans after I add the chicken meat back.

  4. Sonya Bowman says:

    Very helpful, thank you!

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