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Three Ways to Make Chicken Stock

December 28, 2008 by Erica 10 Comments

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.

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.

Chicken stock labeled

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Stock from a Roasted Chicken {3 to 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.
You don't have to add a complete roasted chicken. You can add what's left over from using the meat and just place that in the pot. Even if you only have the bones left, that's enough to make stock.

Instructions

  • In a large saucepan, slow cooker, or Instant Pot, add the roasted chicken, or left overs from a 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.
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Chicken Stock in the Instant Pot {30 to 60 minutes}

This is my method the past few years when I have a chicken carcass and I have about 30 minutes to spare or need stock in a hurry. I just drop it in the Instant Pot add enough water to just cover the carcass, put the lid on and cook at a high pressure for 30 to 60 minutes.

Ingredients

  • 1 chicken carcass

Instructions

  • Place the chicken carcass in the Instant Pot.
  • Add enough water to cover the chicken.
  • Cover the pot, close the venting, and cook on high pressure for at least 30 minutes, or up to 60 minutes.
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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.
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Filed Under: Dairy Free, Egg Free, Gentle & healing, Gluten Free, Lactose Free, Low Carb | Keto, Low Sugar, Nut Free, Paleo, Soup, Specific Carbohydrate Diet (SCD), Tips Tagged With: chicken

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Reader Interactions

Comments

  1. Elaine

    February 27, 2020 at 12:57 pm

    Thanks for posting this, big help!

    Reply
    • Erica

      February 27, 2020 at 4:03 pm

      You’re welcome!

      Reply
  2. Elizabeth Johnson

    October 2, 2018 at 2:33 am

    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.

    Reply
    • Erica

      October 2, 2018 at 7:39 am

      Hi Elizabeth, I added a general measurement you can use: 1 tablespoon of drippings for each quart of water. Hope that helps!

      Reply
      • Mathew

        November 27, 2018 at 12:38 pm

        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?

        Reply
        • Erica

          November 27, 2018 at 11:08 pm

          I don’t think this will work with pork roast but I haven’t tried it.

          Reply
  3. Sonya Bowman

    January 25, 2013 at 8:51 pm

    Very helpful, thank you!

    Reply
  4. Rachel

    March 17, 2012 at 2:52 pm

    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.

    Reply
  5. Erica

    September 13, 2010 at 5:26 pm

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

    Reply
  6. Stella

    September 13, 2010 at 9:50 am

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

    Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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