Chicken Stock. The stock will keep in the fridge for up to 2 days and in the freezer for up to 2 months. TAKING STOCK OF STOCKS tockpots are tall and narrow, which prevents too much liquid from evaporating while a stock simmers. If you’re using a Dutch oven, which is wider, watch it to make sure your stock isn’t going up in a swirl of steam. If the chicken, beef, or fish pieces start to poke above the liquid, add a bit more water and partially cover the pot to control evaporation. If you don’t have time to make stock from scratch, try this: pour 1 quart of store-bought low-sodium chicken or beef broth into a medium saucepan. Add 1 diced medium yellow onion, 1 chopped medium carrot, 2 dried shiitake mushrooms, 4 sprigs fresh flat-leaf parsley, 2 sprigs fresh thyme, 1 Turkish bay leaf, and a splash of white wine for chicken broth or red wine for beef broth. Bring to a boil over high heat, reduce the heat to low, and simmer, covered, for 30 minutes. Pour the enriched broth through a strainer, and get on with it.