Here’s how to make quick chicken stock—using a microwave!
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If you've ever tried making your own chicken stock at home, you know how time-consuming it can be—taking anywhere from one hour to overnight—yet ultimately satisfying.
That's probably why most people nowadays go for store-bought stocks or those ‘bouillon cubes’.
However, nothing beats the taste of a homemade stock.
Fortunately, we've found an easy way to make chicken stock in your microwave, which gets even tastier with leftover rotisserie chicken bones.
How a microwave makes stock
A microwave has an exceptional ability to efficiently heat water, thanks to the magnetrons they contain.
All microwave ovens are equipped with these magnetrons, which emit electromagnetic (micro) waves.
These waves oscillate rapidly—about a billion times per second—causing the water molecules in your food to rotate similarly.
This rapid rotation significantly heats your food in the process.
This distinct property of microwaves makes them a convenient and surprisingly effective option for quickly preparing stock, even when compared to the usual stovetop methods.
Is it tastier?
Senior Food Editor at LifeHacker Clair Lower attested: ‘Making stock in your microwave is faster and, according to my mouth, just as delicious.’
‘I might even prefer microwaved stock, if only because people tend to over-simmer it when they make it on the stove.’
How to prepare microwave-made soup stock
You only need a few ingredients: chicken bones (a complete carcass or an assortment of legs and wings), aromatic elements, salt, and a touch of vinegar.
The choice of aromatic elements is entirely flexible, so feel free to use whatever you have on hand from your fridge.
While carrots, onions, garlic, and bay leaves are common choices, your selection can vary based on availability.
Instructions
Members, we'd love to hear your thoughts on this tip! Have you ever tried making chicken broth in a microwave? Share your experiences and feedback with us in the comments below.
That's probably why most people nowadays go for store-bought stocks or those ‘bouillon cubes’.
However, nothing beats the taste of a homemade stock.
Fortunately, we've found an easy way to make chicken stock in your microwave, which gets even tastier with leftover rotisserie chicken bones.
Chicken bouillon cubes are high in sodium, with some types containing 42 per cent of the daily recommended intake. Image source: Pixabay
How a microwave makes stock
A microwave has an exceptional ability to efficiently heat water, thanks to the magnetrons they contain.
All microwave ovens are equipped with these magnetrons, which emit electromagnetic (micro) waves.
These waves oscillate rapidly—about a billion times per second—causing the water molecules in your food to rotate similarly.
This rapid rotation significantly heats your food in the process.
This distinct property of microwaves makes them a convenient and surprisingly effective option for quickly preparing stock, even when compared to the usual stovetop methods.
Microwaving with minimal water preserves a rich amount of vitamins and minerals, making it a healthy cooking method. Image source: Pixabay
Is it tastier?
Senior Food Editor at LifeHacker Clair Lower attested: ‘Making stock in your microwave is faster and, according to my mouth, just as delicious.’
‘I might even prefer microwaved stock, if only because people tend to over-simmer it when they make it on the stove.’
How to prepare microwave-made soup stock
You only need a few ingredients: chicken bones (a complete carcass or an assortment of legs and wings), aromatic elements, salt, and a touch of vinegar.
The choice of aromatic elements is entirely flexible, so feel free to use whatever you have on hand from your fridge.
While carrots, onions, garlic, and bay leaves are common choices, your selection can vary based on availability.
Here's a simple Microwave Chicken Stock recipe for you.
Instructions
- Place all ingredients in a large, microwave-safe bowl, ensuring they are fully submerged in water.
- Microwave on full power for 10 minutes if the carcass is chilled, or 15 minutes if it was previously frozen.
- Use tongs to remove the larger bones and vegetable pieces.
- Strain the stock through a fine mesh sieve.
- You can enjoy it immediately.
- Alternatively, refrigerate the stock and skim off any solidified fat from the top before using (but remember, a little fat can enhance flavour, so it's a matter of personal preference).
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