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.
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.
Stock from a Roasted Chicken {3-6 hours}
You can freeze the stock in jars (leave space on the top for expansion), freezer bags, containers that can be frozen, and even ice cube trays.
Instructions
- In a large saucepan, slow cooker, or Instant Pot, 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 strainer.
- Now use the chicken stock for a recipe, or freeze the stock. I usually freeze the stock in glass jars, but you can use any kind of container that can be placed in the freezer. When I use glass jards, I leave some room at the top for the liquid to expand when it freezes. I also freeze different portion sizes to make it easier to defrost and allows for different size 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.
Stock from Pan Drippings {10 minutes}
Instructions
- 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 amount of pan drippings you have and how concentrated you want your stock to be. In general, use 1 tablespoons of drippings for each quart of water.
- Heat on a medium flame for a low boil, for about 10 minutes.
- Turn off the heat and strain the liquid using a strainer.
- Now use the chicken stock for a recipe, or freeze the stock. I usually freeze the stock in glass jars, but you can use any kind of container that can be placed in the freezer. When I use glass jards, I leave some room at the top for the liquid to expand when it freezes. I also freeze different portion sizes to make it easier to defrost and allows for different size 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.
Thanks for posting this, big help!
You’re welcome!
What I can’t seem to find is the measurement of the drippings. Is it 1 tablespoon of drippings per 4 quarts? 1 tablespoon of drippings per quart? Having trouble finding the answer.
Hi Elizabeth, I added a general measurement you can use: 1 tablespoon of drippings for each quart of water. Hope that helps!
I tried this after I did a pork roast. The after adding the tblspn of drippings it didn’t look like broth. Does it concentrate during the process?
I don’t think this will work with pork roast but I haven’t tried it.
Very helpful, thank you!
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.
Hi Stella. Thanks! I don’t use it past about three months – as long as it doesn’t smell funny.
Hi I love all your recipes, thanks for sharing them, how long can you leave the chicken stock in the freezer?