Chicken stock is used by cooks as a key ingredient in many recipes. It is used in many recipes including soups, stews, curries, etc.  Making and keeping it ready for instant use is a time-saving idea. The following are a few points on how to store chicken stock.

Chicken stock can be made from either roasted chicken or a non-roasted chicken. The stock made from roasted chicken contains deep flavour unlike the non-roasted one. The usage of the stocks into dishes depends upon the recipes.

To make the roasted chicken stock, the chicken must be roasted first.  For strong flavour it should be coated with a mixture of spices and seasonings such as chopped garlic, dried herbs such as thyme, basil or oregano, citrus rinds from orange or lemon, salt, pepper and cooking oil.  Using a good quality olive oil can add taste to the roast. The chicken must be roasted in an oven at 450 degrees until the internal temperature is 180 degrees. Once the chicken has cooled, pieces of the chicken may be placed in a pan and immersed in water till the top.  Cut pieces of fresh celery, carrots, lettuce and onions can be added. The chicken must boil in the water in simmer until it reduces to half.  After this the water must be allowed to cool. The stock must be filtered through a strainer and poured in airtight fridge containers.  The containers must be placed in a refrigerator where they can last up to one week. They can either be placed in the freezer where they can last up to three months.

The chicken stock made and stored this way at home is a great ingredient in dishes and adds up to their flavour and texture. It is an ideal alternate to readymade or canned stocks available in stores.