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.
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.
Making stock from a roasted chicken or chicken pieces (takes 3 to 6 hours)
- In a large saucepan or slow cooker, add the roasted chicken and 4 to 6 quarts of water. Optionally, you can also add cut carrots (which make the stock sweet), leeks, celery, herbs, kosher or sea salt (if you want it pre-seasoned). If you are using a roasted chicken from the store (pre-roasted, usually rotisserie style, and ready to eat) and it has extra seasonings, take the skin off to avoid over-seasoning the stock. I suggest purchasing the most natural version of the store-bought roast to avoid additives and unwanted seasonings.
- Let it simmer for at least 3 hours, and up to 6 hours.
- Turn off the heat, cool the stock, and then strain the liquid using a food strainer or sieve.
- Now use the chicken stock for a recipe, or freeze the stock. I freeze the stock in glass jars (Mason jars
). I leave some room at the top for the liquid to expand when it freezes. This size makes it easier to defrost and allows for smaller portions, such as one or two bowls of soup at a time.
- You can defrost the frozen stock containers in a bath of cool water (about 30 minutes), or thaw in the refrigerator or at room temperature. For a thawing emergency, and with the top off, place the jar in a microwave on a defrost setting for several minutes.
Making stock from pan drippings (almost instant stock; takes 10 minutes)
- In a large saucepan, add the pan drippings from a roasted chicken or chicken pieces, and 2 to 4 quarts of water. The amount of water you add will depend on the amout of pan drippings you have and how concentrated you want your stock to be.
- Heat on a medium flame for a low boil, for about 10 mintues.
- Turn off the heat and strain the liquid using a food strainer or sieve.
- Now use the chicken stock for a recipe. I have never frozen the instant stock, however I imagine it would be fine to do so. I freeze chicken stock in glass jars (Mason jars
- You can defrost the frozen stock containers in a bath of cool water (about 30 minutes), or thaw in the refrigerator or at room temperature. For a thawing emergency, and with the top off, place the jar in a microwave on a defrost setting for several minutes.
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Hi I love all your recipes, thanks for sharing them, how long can you leave the chicken stock in the freezer?
Hi Stella. Thanks! I don’t use it past about three months – as long as it doesn’t smell funny.
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.
Very helpful, thank you!