The Ultimate Comfort Food
Great for Dieting
Best Cooking Method – Stove, Slow Cooker or Pressure Cooker?
Separating the Fat
After cooking, the easiest way to remove the fat from your chicken stock is to refrigerate it overnight and then skim the fat off with a spoon the next day. If you can’t wait overnight and want to use it right away, you can use a gadget like this one, the OXO SoftWorks Fat Separator. It’s great to have on-hand when separating fat from chicken stock. You just pour your stock in and let it sit for a couple of minutes to let the fat rise to the top. When you pour off your stock, it pulls the liquid from the bottom of the container, leaving the fat behind.
This is what your stock should look like after refrigeration. The fat has risen to the top and it’s relatively easy to just scrape away and discard the fat using a spoon.
For those of you who have never made homemade chicken stock, you may be a little surprised to see that the refrigerated stock has the consistency of Jell-O. You didn’t do anything wrong, this is NORMAL. It’s not the result of a mad-scientist-homemade-chicken-stock-cooking-experiment gone wrong. This consistency is from the gelatin in the bones and is exactly the jiggly yellow goodness it is intended to be.
I tried to show this in the picture below, by scooping the refrigerated stock so you can see how it should look. The fat that I skimmed off is on the paper towel to the left. I promise you that as soon as you warm it up, it will become the rich, golden broth that you know and love.
Secret to Amazing Chicken Noodle Soup
I buy chicken broth from the store all the time and use it for recipes, but if I’m making a gravy or a soup, I like to use this homemade stock. Nothing pairs with a chicken noodle soup quite as well as the flavors of parmesan cheese. We buy the wedges of Parmigiano Reggiano from Costco and rather than throwing away the rinds, I put them in a ziptop bag and freeze them for later.
My secret to an amazing chicken noodle soup is to add a parmesan rind to the soup while I’m cooking the noodles. It’s firm enough that it will not fully melt, but keep an eye on it to be sure it doesn’t stick to the bottom of your soup pot. Fish the rind out and discard it before serving the soup. It gives the soup a silky texture and yummy, salty parmesan flavor. My mouth is watering as I write this!
If you make this amazing stock but don’t plan to use it right away, you can pour it into an ice cube tray and freeze it. Then pop the cubes out into a ziptop bag and use it as needed. I like to use this extra large ice cube tray that holds about 1/2 cup per cube. As I mentioned above, this is a great appetite suppressant and makes for a yummy afternoon work snack. If you have access to a freezer and microwave at work, you can just bring a bag of broth cubes in and warm up the amount you need each day for an afternoon snack.
Time Savers for Busy Moms
If you’re a busy mom like me, you really should check out the rest of my website! I post recipes and products that save time for my busy family, like my favorite kitchen gadgets. Be sure to subscribe to my page to get new time-saving recipes and ideas in your inbox! Here are a few of my posts: Reverse Seared New York Strip Steak (never over-cook your steak again, seriously!), and these Incredibly Simple Potato Cakes which are made from instant mashed potatoes and fried in avocado oil. A couple of my other most popular recipes are this Best PF Chang’s Mongolian Beef Copycat recipe and my Twist on Trader Joe’s Gnocchi, where I created a new recipe using two versions of TJ’s gnocchi, plus some extra garlic (of course) and tomato paste.
Disclaimer: the links in this post for products are Amazon affiliate links.
Back to the recipe!
- Bones, skin from one large or two small rotisserie chickens
- ¾ cup baby carrots
- 2 celery stalks, rinsed and coarsely chopped
- 4 cloves garlic, peeled and cut in half
- 1 medium onion, peeled and cut into quarters
- 3 green onions, rinsed and coarsely chopped
- 6 cups cold water, or just enough to cover chicken and vegetables
- 1 Tablespoon apple cider vinegar
- Place rotisserie chicken bones and skin into the pressure cooker pot. Remove the leg bones to make it easier to fit inside if needed
- Add the vegetables
- If the tray that your rotisserie chicken came in has any remaining juices, be sure to add that to the pot.
- Add apple cider vinegar
- Add cold water, being sure to not go over the maximum volume recommended on your pressure cooker
- Let it sit for about a half hour*
- Set pressure on maximum for your pressure cooker and cook for 90 minutes. If you don't have a pressure cooker, use a slow cooker and cook on low overnight.
- When finished cooking, after a natural release, remove the lid from the pressure cooker.
- My pressure cooker has a browning option that I turn on for about a half hour, this condenses the chicken broth and reduces the volume
- Allow to cool, then using colander, strain the stock into a large container, like a glass bowl.
- Place in refrigerator overnight. The next day, skim the fat.
- Use the stock for any recipe that calls for it or just sip on it on a cold day like I do!
If you started with a rotisserie chicken bones and skin like I do, you probably won't have to salt your broth. If you started with less salty chicken, you may need to add some, but wait until you've finished the cooking process so that you don't overdo it!