Making Chicken Stock Article -
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How to Make Chicken Stock

A step-by-step tutorial for making a kitchen staple.

Chicken stock is a base for soups and sauces, and a builder of flavor and richness in rice dishes, stews, and pastas.

1. To make basic chicken stock, we used the bones of two chickens, water, 2 medium onions, 2 medium carrots, 2 stalks celery, 15 whole black peppercorns, and a bay leaf. This yields about 2 quarts of stock.

2. Remove as much fat from the chicken bones as possible. Don't worry about getting it all; you'll skim off the remaining fat before the stock is finished.

    3. Place the bones in a large stockpot and add water to cover. Bring the water to a near-boil, and immediately reduce the heat to low. Cooking at a low simmer ensures a clear golden stock.

      4. While the water is heating, chop the vegetables. Since they'll be discarded after flavoring the stock, they don't need to be bite-sized: quarter the onions or cut them in large chunks.

        5. Peel and trim the ends off the carrots. Cut them in thirds or coarsely chop.

          6. You can add the entire celery stalk, leaves and all--just be sure to clean the leaves thoroughly. Cut the celery into chunks.

            7. Combine the chopped veggies, peppercorns, and bay leaf in a bowl.

              8. Check the simmering stock: a layer of fat will have risen to the surface.

                9. Use a ladle or skimmer to strain off the fat.

                  10. After the stock has simmered for about 1 hour and 15 minutes, add the vegetables to the pot. Bring the stock back to a simmer and cook for an additional 45 minutes, skimming occasionally if fat rises to the surface.

                    11. Strain the stock through a fine colander.

                      12. The finished stock should be a clear, light tan color and have little or no fat floating on the surface. The stock is now ready to use. If you don't need the full amount for soup, pour it into ice cube trays and freeze them. Then you'll have small amounts ready to use when making a sauce, gravy, mashed potatoes, casseroles, or rice dishes.

                      Aug. 4, 2009 7:42 pm
                      This is indeed very helpful for beginners. Nice and easy and lucid steps. Thanks But tell me would it help if I break up the bones into say 1" pieces or if the bones are cracked up/
                      Aug. 27, 2009 1:38 pm
                      Approximately how much stock does this recipe yield? Thanks
                      Oct. 6, 2009 10:42 am
                      Thanks for these instructions. I feel confident in trying to make my own stock now.
                      Chris K 
                      Oct. 7, 2009 9:44 am
                      Thanks for the recipe. It will be my first time making stock for soups and gravies. It looks so easy because of the photos. I'm also wondering how much stock does this recipe yield?
                      Oct. 13, 2009 8:43 pm
                      Amazing. Normally I would cook the bones, say, for 30min. Then turn it off till the next day as I have done in the past. By then any fat that was in there would be settled and easy to pull out all at once. Also making it easier to cut all remaining fat off the bones as well. Then returning them to the pot along with the vege's and bring to gentle simmer then low heat and cook for 1 and 1/2 to 2hrs. Leave till cold. There maybe abit more fat there. But no matter, it will be gone after straining. Thanks fot anyway
                      Oct. 15, 2009 3:59 am
                      I have found that if you let the above stock cool enough to place in a container and into the refrigerator, the next morning you can take the hardened fat completely off and leave only the stock. Hope this helps!
                      Oct. 15, 2009 12:36 pm
                      Do most supermarkets sell just the bones? Or do I have to get the chicken and get all the meat off myself?
                      Oct. 16, 2009 6:43 pm
                      Many supermarkets sell rotisserie chicken. I usually de-bone that, keep the meat for my chicken & dumplings or reamed chicken, and then make the stock with the carcass. One chicken usually makes me 4-8 cups of stock, depending on the diameter of the pot I use. Cover the entire carcass with water, then you can add vegetables and seasonings as desired.
                      Oct. 23, 2009 7:52 am
                      Wow,freezing the stock in ice cube trays is a brilliant idea. And using the carcass from a store bought rotisserie chicken, guess what I'll be doing today.
                      Oct. 24, 2009 3:15 pm
                      For even more flavour in my chicken broth I take the carcass of the chicken and microwave it for about 5 minutes on high, then place in the pot of water and simmer away! Seems to release more flavour for some reason.
                      Nov. 2, 2009 10:58 am
                      Try adding some thyme, parsley, and garlic. For a rich darker stock roast the bones for about 30 min at 450. Brown the mirepoix a little also and deglaze with a dry white wine. then add all ingredients and simmer!
                      Nov. 8, 2009 6:37 pm
                      Hi everyone, the Ice cube trays is i nice idea, however working in the resturant use the plastic pint cups and freez, Also when cleaning 10lbs of chicken breats for cutlets use all that excess chicken and if the tendors if you dont pound them out. All the best! This is a great website
                      Nov. 11, 2009 12:40 pm
                      Try lining a cookie sheet with alum.foil and place your chicken or turkey bones on it and place in a 250 degree oven for about an hour and will render most of the fat from the bones and give them a deeper richer flavor.
                      Nov. 20, 2009 7:56 am
                      Instead of using chicken bones alone and going through the trouble of removing all the fat, just get a whole chicken, cut it into 4-6 pieces and toss it into the water to boil. Once you've completed the task of adding all the desired veggies and spices and the broth is finally ready, let it cool and then refrigerate overnight - all the fat will solidify and form a whitish layer on the very top. Don't forget to remove the chicken once the broth is ready, otherwise it will fall apart and lose its taste. By the way, I personally don't remove the fat; I even keep the skin on to ensure maximum fatness! I like my soups to be appetising and rich, especially in winter. By the way, the chicken that you pulled out can now be used for other purposes. For example, if you're using your broth as a soup base, you can just remove the chicken meat from the bones and toss it in your soup. You can also use this chicken as a base for crepes. You can get as creative as you like, the choices are unlimited!
                      Alison A 
                      Dec. 6, 2009 6:10 pm
                      It's so easy and cheap to roast a whole chicken, serve it for dinner, and then save the bones for stock. Check this website for some good roasted chicken recipes. And if you don't have time to make the stock after dinner, put the carcass in ziplock bag or other airtight container, and refrigerate for up to two days. And definitely put the completed stock into the fridge so you can pull out the fat globs most easily!
                      Dec. 7, 2009 8:59 am
                      I just love the idea of coming to and browse. there is so much to see. thank you for giving me the opertunity.
                      Tamara C. 
                      Jan. 8, 2010 1:38 pm
                      If i don't freeze my stock and just refridgerate it, how long does it keep in the fridge?
                      Jan. 10, 2010 7:10 am
                      I use chicken leg quarters to make my stocks. Meat and all! This is most helpful when I am preparing to make chicken soup or gumbo. The chicken is already cooked! Then I refrigerate the stock for a day to let the fat solidify.
                      Jan. 10, 2010 8:14 pm
                      I've found the richest stock comes from smoking the chicken or turkey first. Use dark meat. Slow simmer 8+ hours. When the stock is finished, save the meat for soups/gumbos.
                      Jan. 11, 2010 9:06 pm
                      your web site is the best recipe site ever !!!!! as for making chicken stock, there is nothing better than using a pressure cooker !!!! it brings out all the flavor in the chicken in 15 minutes !!!
                      Jan. 17, 2010 9:03 am
                      Gloria, if you're still there, could you please post the directions for pressure cooker chicken stock? Sounds interesting!
                      Jan. 18, 2010 6:34 am
                      All wonderful ideas. One thing I do differently is to break up spaghetti noodles into short pieces and use them instead of wide noodles.
                      Jan. 23, 2010 2:58 am
                      Stock is made from bones, broth is made from meat.
                      Mamah H 
                      Jan. 27, 2010 5:05 am
                      In all my net searching is my favorite. Thnx 4 all recipes and pls who can tell me fruit tripple recipe. I heard of it and wanted 2 try it. It really look good.
                      Jan. 31, 2010 1:17 pm
                      How do I save this site to my Recipe box?
                      Feb. 5, 2010 6:36 am
                      how to save this receipe to my receipe box???
                      Feb. 12, 2010 3:53 pm
                      CaptMicha has a good definition. Not important, though. Roast or smoke the bird. After THE MEAL, pick out all the meat that's left. Pitch everything else (bones, skin, fat, cartilage, ugly blood vessels) into stew pot, slow cooker, or pressure cooker. Cook for [exact time not important]. Strain and refrigerate the broth - skim fat later. Then add fresh water to the glop, and cook it for a long, long time. The bones become soft - the glop makes dog food that my dogs will kill each other for.
                      Feb. 12, 2010 4:01 pm
                      I forgot - if you use ALL the leftovers (minus the meat) from a smoked/roasted bird, the skin has all those herbs and spices you used to cook the bird, and your broth/stock will profit from that. Mon likes all the fat in his stock. That's okay. But leave at least a little - tons of flavors are in the fat that are not in the flesh.
                      Mar. 3, 2010 8:39 am
                      Thank you for this tutorial. As a person who no longer eats meat, I went through a lot of canned, boxed chicken broth. This will be a lot cheaper, safer and I can tailor the seaonings to my personal taste!
                      Mar. 7, 2010 7:36 am
                      I love this recipe. When stock is done and hot, I put a cold lettuce leaf in the stock pot to take the fat off. When the fat gets on the leaf, I discard the leaf. Repeat with another leaf,if needed. It does work and you do need to wait the next day to freeze the stock. I also cook a whole chicken with no skin, but cut the breast off from the ribs. I saute the breast separately and later use it for soup.
                      Mar. 13, 2010 10:26 am
                      I never heard of just baking the chicken caucus before. I'm wondering if the caucus is enough for a hearty tasting chicken stock? I'm going to try it and let you all know which method is more chicken flavored. I love this web site for cooking. Keep the great recipes coming!
                      Mar. 17, 2010 12:49 pm
                      I want to correct my comment from earlier date of March7,2010. I love this recipe. When stock is done and hot, I put a cold lettuce leaf in the stock pot to take the fat off. When the fat gets on the leaf, I discard the leaf. Repeat with another leaf,if needed. It does work; and you do not need to wait till the next day to freeze the stock. I also cook a whole chicken with no skin, but cut the breast off from the ribs. I saute the breast separately and later use it for soup.
                      Apr. 1, 2010 8:58 am
                      How long with this stock last in the refrig? Can I freeze it? Thanks.
                      Apr. 4, 2010 3:15 pm
                      This recipe freezes great and I used the ice cube tray thing. I also left them in the freeze too long and most of the water evaperated! I added hot water to the cube tray and everything was fine, but I will remember in the future to transfer the "cubes" to a zip lock for longer storage.
                      Apr. 8, 2010 10:46 am
                      It's just probably due to my inexperience in cooking, but what is the best way to use the leftover meat and veggies? That's quite a lot of ingredients there for just stock.
                      Apr. 9, 2010 10:56 am
                      How much stock is 2 whole chickens going to make? I just want to get an idea of how much stock comes out of how much chicken? And does it matter if I freeze it in cubes or pints?
                      Apr. 10, 2010 11:56 pm
                      I will be checking this out, as soon as I can !!!!
                      Apr. 12, 2010 3:44 pm
                      We eat chicken an average of 3 times a week but I almost always pull the skin off & cut the yuk out. I store all this in a ziploc in the freezer door. When I get a good size batch I throw it into my crockpot for a full day,strain it into a container & refrigerate over night. The fat floats to the top & hardens so it lifts off easily. Strain again thru cheesecloth and I get a beautiful golden clear stock.
                      Apr. 22, 2010 7:07 am
                      to save this recipe, go up to file, then go to save as, make sure the you have a file named recipes or something else that you can find, and click save. done
                      Jun. 19, 2010 8:01 am
                      Not a good idea to remove all the fat .. as the body needs animal fat to function properly and retain the vitamins and minerals. Populations who eat mostly meat and it's fat have less cancer and other diseases. They are not fat because we are meant to process meat fat. I feel much better since I have returned fat to my diet, along with the meat. I am rarely hungry and no need to snack. My body is satisfied and I'm still loosing weight.
                      Aug. 15, 2010 1:52 pm
                      If you leave the onion skins on, after making sure they are clean, they will colour the stock a lovely golden colour.
                      Aug. 18, 2010 2:51 am
                      I use chicken backs which I buy cheaply from a poultry farm - 5 or 10 lbs. at a time. They do exist in urban areas. I strain it and refrigerate overnight before removing the solidified fat. I use plastic Chinese takeout containers and ice cube trays to freeze smaller quantities for recipes.
                      Hi Pat 
                      Sep. 7, 2010 5:00 pm
                      I use chix thighs or quartered chix that I brown first before hand . 10 Min will do.Adds color to soup or stock I also do the vegetable too. . Also, I add Fresh Thyme an a little Poultry Seasoning
                      Sep. 18, 2010 11:30 am
                      Collect your bones, after a chicken diner with family and toss in a freezer bag until you have 2-3 chickens worth. When you have time or think of it throw in a crock pot with veggies (don't forget the peppercorns), cover with water,(5-min prep time max)and turn on low. Come back next day, strain, refrigerate to remove fat, and freeze in cubes. Everything is done in short non time related steps. Do it when you think or feel like it. It's also a good idea to measure the volume of your ice cubes, how many make a cup etc...
                      Sep. 22, 2010 7:23 am
                      Are some of you people morons? It says at the top: yield about 2 quarts! Terrific chicken stock! Thanks.
                      Mrs. S. Claus 
                      Sep. 23, 2010 10:09 am
                      Why can't I save this to my recipe box?
                      Oct. 8, 2010 7:09 pm
                      i wana save this in my receipe box how can i?
                      Oct. 15, 2010 5:07 pm
                      All this was great info. We just made our first turkey soup. I thought my girlfriend was nuts for throwing the meat from the bones in the soup but it turned out great. Do you all do that to?
                      Oct. 17, 2010 6:42 am
                      How do I add this recipe to my recipe box/
                      Oct. 20, 2010 1:22 pm
                      Help, how do I add this one to my recipe box? My Mom always made clear chicken soup/stock, mine is not, I hope this recipe will help. Thanks. mrsg
                      Oct. 23, 2010 10:38 am
                      For those that want to save this article, you need to copy the url from the article and then go to your recipe box, look for the weblink feature and then paste it in there.
                      Nov. 1, 2010 12:46 am
                      waw thanks tow matsh naec
                      Nov. 4, 2010 5:16 pm
                      I freeze 1 or 2 cups to a zip bag. mark the bag as 1 cup or 2 cups so i know how much i am using for soups. I have never had a call for an amount less than 1 cup. I use bones, fat, skin,bits of meat,all of it to make my stock and a tiny pinch of sage. Ialso use the heart,nick and gizzard if I start with a whole chicken.
                      Nov. 4, 2010 7:51 pm
                      Instead of chicken, I buy turkey legs and wings at the grocery store and cook as suggested here. I usually do that 3-4 days before cooking the turkey and place in plastic containers and refrigerate. So easy to remove fat once it has been in frig. for a while. By having the turkey stock already cooked, I can make my dressing the night before (I don't stuff the bird).
                      Nov. 20, 2010 7:12 am
                      just wanted to make a comment regarding the frothy gray foam that floats to the top if you use uncooked bones/chicken in your stock. That isn't fat, it is the marrow from the bones. If you use roasted bones the marrrow has already been cooked and that is why it doesn't float to the top. As someone else stated, if you chill the stock you can scrape off most of the fat from the top after it solidifies. Fresh stock will keep in the refridgerator for @ 3 days.
                      Nov. 30, 2010 9:18 am
                      I actually raise my own chickens. After butcher day, I take all my carcasses and boil them up on low heat (bubbles just breaking at the surface) for about 8 hours. It makes a super concentrated gel that can be diluted so it takes up much less space in the fridge/freezer. And the home raised chicken is like nothing you can buy in the grocery store.
                      Dec. 5, 2010 7:52 pm
                      It seems like alot of extra work to strip the skin from the chicken when it is so easy to remove after cooking, not to mention the possibility of gaining flavor or nutrients. In the end after being chilled, the stock would still be fat free. Also, you should simmer the stock for 6 to 24 hours. Simmered for 24 hours and the chicken bones will be soft enough to eat or feed to your pets. You can also give the skin can to your pets and the vegetables can be reserved for soup or gravies. Stock prepared this way is extremely rich and nutritious, containing gelatin that aids in digestion to say the least.
                      Jan. 3, 2011 12:51 pm
                      Here in Mexico, supermarkets have packaged chicken feet. If you have access to chicken feet, by all means add 4-6 of them for 2 chicken carcasses in making stock. Add them to homemade soups, too. They give added richness and texture.
                      Jan. 21, 2011 9:43 am
                      All of the variations on chicken stock are great! FYI: I was told years ago to add 2 TBL of cider vineger at the start of cooking. Logic is: the acid pulls more marrow out of the bones. I cook 5lbs of leg quarters a week for my dogs, using a turkey roaster and rack in the oven. Start at 350 degrees for a hour, then reduce heat to 225 degrees and cook all night. the rack makes it possible to remove meat easily to process. I take all of the meat off the bones, return bones to pot and cook over low heat several more hours. Strain bones out with a metal colander. I package the meat in 5 oz portions (sandwich bag)and freeze. I like to have the stock sit overnight. Next day, lift most of fat off top, heat to boiling. Let stock simmer for a more concentrated stock. (Less storage space) Pour into 1 cup reuseable plastic containers and freeze. This size of container defrosts quickly. Cheesecloth can be used in a metal colander to strain out the remaining small bits of meat. If you want t
                      Mar. 12, 2011 10:38 am
                      this is my first time using this site and i LOVE IT!!!!! this is a bakers/home cookers paradise :)
                      Mar. 24, 2011 6:01 pm
                      I like to try out some of the ideas here. Thanks members!
                      Mar. 25, 2011 6:27 am
                      When putting spices in anything that you are cooking in a pot i.e. corned beef and cabbage I put the spices in a large tea metal holder and just throw the whole loose tea container that has your chosen spices in it I then put it in the water that way you get the flavor of your spices without picking out the spices from the food. Just take the tea holder out of the water and you are done.
                      Mar. 29, 2011 6:47 am
                      icouldn't believe the vinegar tip was at the end of all comments. I have done this for many years, and love it as well as my frinds and family.
                      Mar. 29, 2011 7:12 pm
                      This site is really interesting and I love it. It makes my cooking more fantastic looking apart from being tastier.
                      Apr. 19, 2011 1:42 pm
                      I was given some chicken long can you keep these in the fridge before making the stock?
                      Jun. 23, 2011 9:10 am
                      it is very useful for me. I did translate it for my friends . all of them say thanks to you
                      Oct. 6, 2011 7:37 pm
                      I agree with Amanda H; just toss in a couple of leg quarters. Don't forget some sliced garlic. If you're in a hurry, place the broth in the freezer for about 20 minutes and scrape off some - not all - of the fat. That's where the flavor is.
                      Oct. 20, 2011 11:20 pm
                      I like soups made from both styles of creating stock/broth. Hearty whole chicken or chicken part fatty soups are common amongst old New Englanders (where it was taught that the fat would help to keep you warm through the long winters) or clear golden crystal clear chicken essence stocks! Love them both. They both have different effects and purposes/uses. If I could choose only one thing to eat forever it would most likely be chicken soup! Great idea to use natural onion skin to die the stock more golden and appealing. I didn't know that cooked chicken bones would make a good stock. I've been throwing them out for all these yeas since Rotisserie Chix have been the rage...I feel so wasteful. Love the freezing tips!! Also, Asians love to use Chicken Feet to make their wonderful clear golden yellow marvelous broth/stock soup base for their wanton and egg drop soups. I found it amazing that Mexicans do too. If there is an Asian Grocery store near you check the butcher's cold case and you mo
                      Oct. 22, 2011 7:51 am
                      I make chicken stock a lot and use it for all kind of cooking different things, I even cook pasta in it, gives the pasta a nice flavor. I also make beef stock and save any bones i get from the meats, I freeze them in a zip loc and add to the bag and take out what I need. I also save the cuttings from the vegetables, like celery leaves,the end of onions, pcs. of carrotts etc., and I freeze that also and it is ready to use when i am ready to make stock, just throw it in the simmering stock. Thanks
                      Nov. 5, 2011 6:23 pm
                      For those asking about a pressure cooker, here's what I do. Every few days I boil chicken using a pressure cooker for home made dog food. I have an eight quarter electric pressure cooker. I add 2C water and a whole, rinsed 4 to 5lb chicken (with the neck, but not the remaining giblets) in the pressure cooker. Once it has built up a head of steam, I cook it for 35-40 minutes depending on the size of the chicken. After the pressure has reduced naturally, I remove the chicken from the cooker and take any pieces I need for myself for chicken salad or whatever. Then I return the remaining chicken to the pressure cooker and pressure cook it for another 40 mins. After the pressure has reduced naturally, I remove the chicken and take off all the meat and any skin, which is set aside for dog food. I also take a leg and thigh bone for dog food since they are mushy by now. (Warning: Never give non-mushy chicken bones to your dogs.) Then to make the stock, I take the remaining bones and b
                      Nov. 7, 2011 8:12 am
                      Thanks to Snoozie for a lovely summary! I've been saving the broth from boiling whole chickens; next time will save the bones from our grilled "beer can chickens." Hadn't thought specifically about the difference between broth and stock.
                      Nov. 12, 2011 2:20 pm
                      If you are still wondering how to save this page, I just added a bookmark. It will make it easy to find for the Holiday season, and I can always paste and save later if I need the bookmark space for something else. Great ideas by the way.
                      Jan. 21, 2012 7:53 am
                      Sounds so easy! I can't wait to try it!
                      Feb. 22, 2012 1:08 pm
                      Throw your clean leftover veggie ends, leaves, tips, etc all in one bag in the freezer. Just keep adding to it. Debone 1-2 store bought rotissere chicken. Add all the bones and the bag of freezer veggies to a pot, add water just to cover and cook at slow simmer. Strain out the veggies and bones and toss away. Refrigerate the broth and next day skim off the fat that solidified at the top. Refrigerate the broth and use within 2 days or freeze for later.
                      Feb. 22, 2012 1:52 pm
                      I love this site!! I usually compost my veggie ends but freezing them for stock is a great idea! As to tossing out the veggies? My mom would kill me if she where still here! What a waste! Use them for something, anything! EAT them they are awesome!! Can't wait to try roasting the bones!Thanks for how to save this info! Excellent, Thanks to everyone for making this site the best!
                      Feb. 22, 2012 8:36 pm
                      STEP 1... "Yields about 2 quarts of stock" Reading is your friend people.
                      Feb. 23, 2012 2:38 am
                      After chilling the stock, keep the solid fat! Use it in place of butter for your roux in making sauces for chicken. I also do this for after chillng beef stock.
                      Feb. 24, 2012 2:15 pm
                      I learned to make stock from my mother. She always made our meals from scratch. I take a big pot of water and add a whole chicken which I have cut into 4-6 pieces. I don't bother taking off the fat. I add an large onion cut into four pieces, spices-salt, pepper, a pinch of garlic salt, fresh parsley, and a bay leaf. About half-way through, I add carrots and celery. I simmer the broth for 1 1/2-2 hours. I take the chicken and bones out and cut the chicken in pieces. I then place the broth in the refrigerator over night. The next day I just scoop out the fat as it solidifies at the top. It is so much easier than just scooping the fat as it cooks. Plus, I strain in through a fine strainer. I am careful to not totally strain it as there is some residue from the bones at the bottom. Then, I place them in air tight containers and freeze them leaving room for expansion as they freeze. Take out the containers as needed.
                      Feb. 29, 2012 5:49 pm
                      Wow! Never thought of keeping the solid fat `gngdass`...great suggestion. I`ve been tossing it out but certainly will use it for my roux rather than butter :)
                      Mar. 1, 2012 1:36 am
                      It tells you in step 1--yields about 2 qts.
                      Mar. 15, 2012 4:09 pm
                      I fill quart size freezer bags with two cups or four cups of broth (soup, chili, etc.), remove air, zip then lay flat to freeze. If you have room, stacked baking sheets work well for this. After the broth is frozen you can store flat or vertically like filing! Plastic bins make this easier, and of course label the date and quantity.
                      May 24, 2012 12:03 pm
                      why peel and trim the vegetables, throwing away all the best?
                      Nov. 14, 2012 5:59 pm
                      I am a first-timer at making stock. I just bought 2 whole chickens with this in mind. I had planned on boiling the whole thing to make stock/broth (I only just learned what the difference was while reading the comments.)Now don't laugh at me. Can I save the broth that I cook the chicken in, then debone it and make stock with just the bones?
                      Mark Shortreed 
                      Apr. 2, 2013 10:50 am
                      My butcher sell chicken carcasses for $1.00 a bag.(4 carcasses/bag) When adding the onions, just peel off the dryest outside skin. The brown skin adds a nicer color to the broth. I make mine in a large pressure great!
                      Jul. 2, 2013 12:01 pm
                      Some stock tips: 1) Freezing stock is an excellent idea. Cool it rapidly first in its pot in a sink with cold water and ice cubes; this prevents several problems that can happen if you just take it hot to the fridge (or worse, freezer). Also, never put hot stock in freezer bags -- plasticizer-infused stock results . . . a double dose of which occurs if the stock is thawed in the bag by dunking in boiling water, or -- worse -- microwaved in the bag. *Please* don't microwave food in plastic, folks. You can freeze cooled stock in Mason jars if you fill them 3/4s full maximum -- any less free space and the jars will crack when the stock freezes. 2) *Save* that chicken fat! Others have mentioned putting it in roux, which is great. Other uses occur: The recipe for J.P's Big Daddy Biscuits on this site benefits much from chicken fat and/or bacon grease and/or lard in place of (ugh) shortening, f'rinstance. 3) You get chicken bones (and save lots of money) by buying bone-in, skin-on chicken vs
                      Jul. 25, 2013 1:09 pm
                      there are many great ideas. However I asked how long fresh stock could be kept in refrig. I DID NOT get the answer.
                      Sep. 7, 2013 3:59 pm
                      To Donnachristine4: depending upon how cold you have your fridge set for, it should remain 'good' and usable for AT LEAST a week. That is, just as long as it has been kept cold the entire time, AND it still 'smells good', and has NOT begun to get the least bit 'cloudy' (When I say 'cloudy', I mean more so than when it was 1st made, and that's IF your's started out not being 'crystal clear' from the start. If so, it's a type of mold that has begun growing within your stock. What you DON'T want to find is a white-ish, almost translucent cotton candy like textured substance that will float/hang in the middle of the liquid), or is beginning to grow any obvious surface mold. If ANY of those things are taking place,then your stock/broth has definitely gone bad on you, and you don't want to use it. Otherwise, if it still looks, and smells the same as the day you put it in there, most likely it is still okay to use. What we do here at our house when we make our various stocks (chicken, beef, v
                      Oct. 13, 2013 12:42 pm
                      How much water do you need add initially to yield the 2 quarts of stock?
                      Oct. 19, 2014 3:17 pm
                      Removing the fat is useless at best and harmful at worst. A layer of fat in the jar will seal the broth hermetically and help with conservation, and it will solidify in the fridge anyway, making it extremely easy to scoop out before using the (fat-free) broth.
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