Your honor, I confess to buying an Instant Pot on Black Friday 2019, only to let it sit in my pantry untouched for 2 whole years fearing the lid might somehow detach itself during the cooking process and shoot like a rocket through the roof of my house, taking my hand with it.
I also admit that when I finally took it out of the box and read the instructions, I realized that using an electric pressure cooker couldn’t be easier. I plead guilty and accept a lifetime sentence of making easy Instant Pot Chicken Stock to use in all my homemade soups and stews.
Okay, I think I’m off the hook here. You will too after making this easy but satisfying recipe for chicken stock that has a incredible depth of flavor and color. Did I mention it is SO EASY? And inexpensive? You’ll feel like a kitchen goddess afterwards!.
Instant chicken stock is one of those pantry staples that can make cooking so much easier. With just a spoonful, you can quickly infuse savory chicken flavor into soups, stews, grains, sauces, and more. But what exactly is instant chicken stock and how does it differ from regular chicken stock? This handy guide will explain everything you need to know about this convenient product.
What is Instant Chicken Stock?
Instant chicken stock, which is also sometimes called chicken bouillon, is chicken stock that has been dried out and concentrated. It is available as granules, powder, cubes, or paste. When chicken stock is dehydrated, most of the water is taken out, leaving only the concentrated chicken flavor and nutrients.
To use instant chicken stock, you simply dissolve it in hot water. The granules or cubes quickly dissolve to form a chicken stock or broth base. It provides an almost instant way to get chicken stock without having to make it from scratch.
How Instant Chicken Stock is Made
Instant chicken stock starts off as regular chicken stock that is simmered using chicken bones, meat, and vegetables. Once the fresh stock is prepared, it goes through a process of reduction and dehydration.
The chicken stock is cooked down to remove water content and intensify the flavor Then the reduced stock is dehydrated at low temperatures into a concentrated form using spray dryers or freeze dryers
Before being made into granules or cubes, the dried chicken stock is sometimes mixed with salt, spices, and natural flavors. This helps to preserve the shelf life and consistency.
The Difference Between Chicken Stock and Chicken Broth
While the terms chicken stock and chicken broth are sometimes used interchangeably, there are some differences:
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Chicken stock is made by simmering bones and meat. Because collagen is taken from bones, it gels when it gets cold. It has a richer mouthfeel and flavor.
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Chicken broth is made by simmering meat without bones. It has a thinner consistency than stock and lighter flavor.
Instant chicken stock is more similar to chicken broth in texture since the collagen doesn’t rehydrate during reconstituting. But it can be used in place of either stock or broth.
Benefits of Using Instant Chicken Stock
There are many reasons why cooks keep instant chicken stock on hand in the pantry:
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Convenience: Provides an instant broth base without lengthy prep.
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Flavor: Adds savory chicken flavor to dishes.
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Versatility: Useful for soups, stews, grains, veggies, sauces, and more.
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Long shelf life: Keeps for up to 2 years when stored properly.
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Cost: Typically cheaper than cartons of fresh broth.
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Portability: The granules and cubes are easy to transport for camping trips or traveling.
Tips for Choosing an Instant Chicken Stock
With so many options on supermarket shelves, choosing an instant chicken stock can be tricky. Here are some tips:
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Check the ingredients. Look for stocks without excessive additives and preservatives.
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Compare sodium levels. Limit sodium, especially if you have dietary restrictions.
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Consider organic. Organic options often have simpler ingredients.
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Read reviews. This can reveal how the stock tastes when reconstituted.
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Experiment with brands. The flavor can vary significantly between brands.
Some of the best brands are Better Than Bouillon, Knorr, and Swanson. However, small artisanal brands also make good products. The best way to find your favorite is to try a bunch of them.
How to Use Instant Chicken Stock
Reconstituting instant chicken stock is easy. The basic ratio is:
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Granules or powder: 1 teaspoon per 1 cup hot water
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Cubes: 1 cube per 1 cup hot water
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Pastes: 1 teaspoon per 1 cup hot water
But adjust the amount to suit your tastes. Start with less and add more as needed.
The reconstituted chicken stock can be used anywhere you’d use regular chicken stock or broth. Here are some ideas:
- Soup and stew bases
- Cooking grains like rice, quinoa or barley
- Making gravy, sauce or a pan sauce
- Braising or sautéing veggies
- Marinades and brines for chicken, beef or pork
- Glazes for roasted meat and veggies
- Adding flavor to casseroles and one-pot meals
Don’t forget to reduce any additional salt in a recipe since instant stock already contains salt. And always taste and adjust seasonings after adding the stock.
Storing and Shelf Life of Instant Chicken Stock
Unopened instant chicken stock powder or granules will keep for 1-2 years in a cool, dry pantry. Cubes and pastes may have a slightly shorter shelf life of 6-12 months.
Once opened, all forms of instant stock should be used within 6-12 months for the best flavor. Store in an airtight container in a cool, dry spot.
The shelf life of reconstituted chicken stock is only about 5 days in the fridge. For longer storage, reconstituted stock can be frozen for 2-3 months.
Is Instant Chicken Stock Healthy?
There are some health caveats to consider with instant chicken stock:
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It is high in sodium, averaging around 700-800mg per serving.
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Many brands contain additives and preservatives like MSG, yeast extract, and maltodextrin.
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The flavor is not as complex as fresh homemade stock.
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It lacks the gelatin content of bone-based homemade stock.
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Nutrients are diminished compared to fresh stock.
Despite this, instant stock can be an acceptable option when homemade stock is not feasible. Look for low-sodium varieties with simpler ingredients when possible. And use instant stock in moderation as part of an overall healthy diet.
Making Your Own Instant Chicken Stock
For the freshest option, you can make your own homemade instant chicken stock powder! Here are two methods:
Oven Method:
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Make chicken stock using your preferred recipe.
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Simmer until reduced by half or more.
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Pour into a shallow pan and place in a 225°F oven.
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Bake, stirring occasionally, until completely dried, about 6-8 hours.
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Grind the dried stock into a powder using a blender or food processor.
Freeze Drying Method:
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Spread homemade chicken stock in a thin layer on a parchment-lined baking sheet.
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Freeze until completely solid, about 12 hours.
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Place the frozen stock chunks into a food processor and grind into a fine powder.
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Store homemade powder in an airtight container for up to 6 months.
Frequently Asked Questions
What’s the difference between chicken bouillon and chicken stock?
Chicken bouillon is a form of instant chicken stock, most commonly shaped into cubes. The terms are often used interchangeably.
How long does instant chicken stock last?
Unopened, it lasts 1-2 years in the pantry. Opened, it’s best to use within 6-12 months. Reconstituted stock lasts 3-5 days in the fridge.
Is instant stock gluten-free?
It can be, but always check the label since some contain wheat. Gluten-free brands will be labeled.
Can I use it on a low-sodium diet?
Yes, but look for low- or no-salt added varieties, which have about 50-70mg sodium per serving.
Can vegetarians use instant chicken stock?
No, traditional instant chicken stock contains chicken and is not vegetarian. Look for vegetarian chicken-flavored bouillon as an alternative.
Conclusion
Instant chicken stock is a versatile pantry item that can add a boost of flavor to all kinds of dishes. With some savvy shopping and proper storage, it can be a handy shortcut for weeknight cooking. But for the best nutrition and flavor, making your own fresh stock is ideal when you have the time. Whatever your needs, instant chicken stock can be an easy way to inject a little extra chicken goodness into your food.
Take Advantage of Whole Chickens
In case you haven’t noticed, the price of chicken is astronomical right now. A 1. 25lb package of chicken breasts was selling for $8. 50 at the grocery store the other day while a 4lb whole chicken was $2. 99/lb. So, it’s not only easy but also very cheap to make your own Instant Pot chicken stock from a whole chicken.
Not only do you get 2 chicken breasts (which I slice in half to make 4 cutlets), 2 tenderloins, 2 wings, 2 thighs, AND 2 drumsticks from a whole chicken, but you can then turn around and use the leftover bones plus a few herbs and veggies to make over 3 quarts of chicken stock in the Instant Pot.
Even if this doesn’t get you very excited, it’s hard to argue with the fact that buying a whole chicken and processing it yourself can save you a lot of money. It is so rewarding.
Use Homemade Stock in this Soup
Step 1: Add the chicken to the Instant Pot.
Start by adding the carcass of a 3-4lb chicken to the bottom of a 6 quart Instant Pot — again, it can be raw or roasted.
The breasts/tenderloins, thighs, and legs have been taken off the chicken for other uses. This is the body of the chicken. To make it taste better, I leave the skin on both chicken wings and remove the bones from the thighs before putting them in the pot.
Step 2: Add the vegetables.
Think of the ingredients you’d use to make chicken soup — that’s what we’ll use to flavor chicken stock. We’ve got carrots, celery, a yellow onion, and a whole head of garlic — no need to peel the latter two.
If I have them on hand, I also add a handful of mushrooms or mushroom stems, and/or a leek. This is a great recipe to add vegetable scraps to.
Step 3: Add herbs and seasonings.
Next add herbs including fresh parsley stems, thyme, and/or chives. You can also add a small sprig of fresh rosemary if you’ve got it.
Whole black peppercorns and salt are next. I use just 1 teaspoon of salt for this entire recipe, though if you’re watching your sodium you can leave it out entirely.
Step 4: Fill the Instant Pot with water.
Fill the Instant Pot to just below the max fill line with water. It’s ok if not all the vegetables are covered by liquid.
Step 5: Pressure cook.
Secure the lid on top, set the valve to “sealing”, then program the Instant Pot to cook on HIGH pressure for 1 hour. The IP will take 20-30 minutes to come to pressure and actually start cooking.
After 1 hour, program the pressure cooker to cook on LOW pressure for 1 hour, ensuring the “keep warm” button is turned off.
Step 6: Natural release for 30 minutes.
At this point there is a gazillion pounds (that’s a technical term, I’m sure) of pressure built up in the Instant Pot, so let it sit for 30 minutes to naturally release some of that pressure. After 30 minutes, cover your hand with a thick towel and carefully flip the sealing valve to “venting” to release the remaining pressure.
After all the pressure has been released, remove the lid and — voila! — homemade chicken stock! I’m telling you, it’s one of the most rewarding feelings in the world.
Step 7: Strain the chicken stock.
Let the chicken stock cool for a bit then strain through a fine mesh strainer or chinois into a large bowl with a lip. You can then transfer the strained stock into storage containers and place in the refrigerator. Once the stock has fully chilled, skim any hardened fat off the top. I usually keep a bit because it adds flavor to the stock.