Can I Make Stock from Frozen Chicken?

Yes, you can make stock from frozen chicken! This convenient method offers a flavorful base for soups, sauces, and more. Here’s how to do it, whether using traditional stovetop methods or an Instant Pot for efficiency.

Steps to Make Stock from Frozen Chicken

Gather Ingredients

Frozen chicken carcass or whole chicken Water, enough to cover the chicken Aromatics: onions, carrots, celery Herbs: bay leaves, thyme, parsley Optional: garlic, peppercorns, or other spices

Note: You don’t need to thaw the chicken first before preparing it for stock.

1. Place Chicken in Pot

Place the frozen chicken directly into a large pot.

2. Add Aromatics and Water

Chop roughly chopped vegetables and herbs and add them to the pot. Pour in enough water to cover the chicken by about an inch.

3. Bring to a Simmer

Heat the pot over medium-high heat until it reaches a gentle simmer. Skim off any foam or impurities that rise to the surface.

4. Simmer

Reduce the heat to low and let it simmer for several hours – typically 3-6 hours. The longer it simmers, the richer the flavor.

5. Strain the Stock

Once done, strain the stock through a fine-mesh sieve or cheesecloth into another pot or container.

6. Cool and Store

Let the stock cool, then store it in the refrigerator for up to a week or freeze it for longer storage.

Tips for Fancier Stock

Add Vinegar: About a tablespoon of vinegar can help extract minerals from the bones. Roast First: If you have time, consider roasting the chicken parts first for a deeper flavor.

Using an Instant Pot for Convenience

For those who prefer a quicker and more efficient method, an Instant Pot can be used to make stock from frozen chicken in just a few steps:

Place your frozen chicken in the pot and cover it to the full line. Add 2 bay leaves and a good amount of fine pink Himalayan sea salt. Set the Instant Pot to pressure cook for 1 hour and 30 minutes. Let it depressurize naturally. Remove the chicken with a spider and debone it. Add the bones back into the pot, and pressure cook for another hour. Add more water if needed. Let it cool down, unplug the machine, and strain the stock. Discard the bones and use the chicken meat for a chicken salad.

Note: Skim the fat off the stock after it cools in the fridge.

Using frozen chicken for stock is a convenient way to make a flavorful base for soups, sauces, and other dishes. Enjoy your homemade stock!