Chicken Extract

Preparation info
  • Makes about

    1¾ cups

    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

With a flavor derived entirely from chicken, seasoning vegetables, and an herb or two, this extract is light-years removed from commercial extracts, which are flavored mainly by hydrolyzed vegetable protein and a bit of chicken fat.

If you’ve never made your own extract, you may be surprised to see that it is a very deep brown in color and bouncy-firm in texture when cooled. You may also be surprised to know that this superior stock is comparatively cheap. As you use your extract, y