How to Make Chicken Stock Concentrate (3 Ways)

Chicken stock concentrate is the go-to concentrate that many cooks reach for when they want a quick and easy splash of flavor. Many delicious pork chop sauces and spicy chicken sauce recipes add a splash of this to them. But many run into the simple problem of running out. Well, let’s learn to make some. I’ve got 3 of the best ways to make chicken stock concentrate.

You can make chicken stock concentrate with a stovetop, in an Instant Pot, and in the slow cooker. Let’s jump into why these are the best and make the best chicken concentrate for you!

🤷 What is Chicken Stock Concentrate?

Chicken stock concentrate is a highly condensed form of chicken stock, usually in a paste or cube form, created by simmering chicken bones, vegetables, and seasonings until they release their flavors into the liquid. It serves as a convenient and flavor-packed alternative to homemade chicken stock, providing a wave of richness to soups, meats, and even Asian sauces.

📌 How to Use Chicken Stock Concentrate?

• As a substitute for chicken stock – To use it as a chicken stock swap, you need to reconstitute chicken stock concentrate with water first. Then you can apply it to your dishes.
• As added flavoring to sauces and gravies – To enhance the flavor and add a savory kick to sauces and gravies, add a teaspoon of chicken stock concentrate. You can even deglaze the pan with chicken stock concentrate to make a tasty pan sauce.
• To flavor soups and stews – You can use it as a flavor base for hearty soups and stews like chicken noodle soup and tons of other chicken soup recipes. Recipes like chicken masala, vindaloo, tagine, cacciatora gumbo, curry, or coq au vin are all great to make.
• Use as a marinade or brine – Instead of adding salt, add a half teaspoon of chicken stock concentrate to your marinade mixture, then rub or soak your meat in it.
• To thicken and enrichen dishes – The concentrate is a great way to thicken sauces, stews, and other dishes.

🧑‍🍳 How to Make Chicken Stock Concentrate

Chicken Stock Ingredients

• Approx. 5 lbs chicken bones (when using necks, backs, or carcasses or simply leftover chicken, make sure it’s a lot)
• About a pound of chicken feet (optional)
• 2 large onions, peeled and quartered
• 4 medium-sized carrots, peeled and chopped
• 4 celery stalks, chopped
• 1 whole bay leaf
• 1 bouquet garni consisting of 3 leek leaves, 5 Italian parsley sprigs, 5 thyme sprigs, and 2 bay leaves
• 1 tbsp black peppercorns
• 1 tbsp salt
• Water (enough to cover the ingredients in the pot, 6 liters or more

To make chicken stock concentrate, start by simmering the chicken bones, vegetables, herbs, and seasonings in water until they release their flavors. Once the mixture has reduced significantly and the flavors have intensified, strain the liquid and continue simmering until it reaches a thick, concentrated consistency. Transfer the concentrated stock into ice cube trays or small containers to freeze for convenient use in recipes later on.

💡 3 Ways to Make Chicken Stock Concentrate

Stovetop Chicken Stock Concentrate

This chicken stock concentrate recipe does take a few hours, but this long stovetop process has been tried and tested by many home cooks and chefs throughout the years. It’s also one of the most convenient ways to make chicken stock concentrate, as all cooks have one.  

1. In a large stockpot, place all the ingredients. If using herbs, place the whole stems in with the mix.
2. Add enough water to cover the mixture about an inch or two higher.
3. Bring the mixture to a boil over high heat for approximately 6-8 minutes. Then, reduce the heat to low and let it simmer for 3-4 hours. 
4. Skim the foam or any impurities that rise to the surface.
5. Check if the liquid has been reduced by at least half. If it hasn’t, you can continue to simmer for up to 6 hours.
6. Remove the pot from the heat and set it aside to cool a bit.
7. Strain the liquid through a fine-mesh sieve or cheesecloth to remove all remaining particles.
8. Return the liquid to the pot and cook over low heat until it has reduced to a thick, concentrated stock (this could take another 30-60 minutes).
9. Allow the stock to cool completely before transferring it to an airtight container.

Instant Pot Chicken Stock Concentrate

The Instant Pot cooking appliance is a multi-purpose electric pressure cooker that can make chicken stock concentrate in a fraction of the time it takes on the stovetop. It can also perform multiple cooking functions, safe to use, easy to clean, energy-efficient, and beginner-friendly, which makes it perfect for this recipe.

1. Gather the ingredients from the recipe and add them to the instant pot.
2. Cover the ingredients with about an inch more water and put the lid back on.
3. Turn the valve to the “sealing” position, set the timer for 60 minutes on high pressure, and select the “pressure cook” preset. You can also choose the “soup” function on the Instant Pot.
4. When the timer goes off, allow the Instant Pot to naturally reduce pressure for 15 minutes before turning the valve to “venting” to release any leftover pressure.
5. Allow the mixture to cool after opening the lid before straining through a fine-mesh screen or cheesecloth to remove the particles.
6. Return the liquid to the Instant Pot and set it to the “sauté” setting.
7. Simmer the liquid for 30-60 minutes or until it has reduced to a thick, concentrated stock.
8. When the stock has been reduced to the required consistency and cooled, transfer it to an airtight container.

Slow Cooker Chicken Stock Concentrate

A slow cooker, like the Instant Pot, is another popular and common kitchen appliance. Also known as a crock pot, it’s designed for slow-cooking food over a longer period of time for a richer taste and thicker consistency. It’s best used by individuals who prefer a hands-off approach to cooking, with the longer cooking time also allowing the flavors to gradually increase.

1. Prepare your ingredients based on the chicken stock ingredient list.
2. Place all the ingredients in the slow cooker and cover with water, ensuring you’ve covered an inch or two above the ingredients.
3. Cook for 8-10 hours on low or 4-6 hours on high.
4. Allow the mixture to cool slightly after the timer has lapsed on the crock pot.
5. Strain the liquid through a fine-mesh screen or cheesecloth to remove any impurities.
6. Transfer the liquid to a stock pot (or a big saucepan) and simmer over low heat for 30-60 minutes. Once it reaches a thick concentration, it’s ready. 
7. Allow the stock to cool completely before transferring it to an airtight container once it has reached the required consistency.

🧐 FAQs