The present invention discloses a method for manufacturing a chicken essence. The method comprises the steps of (1) chopping a whole chicken into pieces to obtain a chicken material, mixing the chicken material with a seasoning and pickling at a low temperature for 3 to 10 days to obtain a frozen chicken material； (2) placing the frozen chicken material into a high temperature and pressure extraction pot for reaction at a temperature ranging from 100 to 135℃ and under a pressure ranging from 1.0 to 3.5 kg/cm2for 4 to 10 hours to obtain a primary chicken essence； and (3) filtering the primary chicken essence and performing a centrifugal process and a concentrating process to the primary chicken essence to remove oil and obtain the chicken essence. Accordingly, the chicken essence has a high nutritional value without stinks.本發明係關於一種滴雞精的製作方法，包含步驟一：將一全雞切塊以獲得一雞肉原料，將雞肉原料與一配料混勻後置於一低溫環境作用3-10日，以獲得一低溫雞肉原料；步驟二：將低溫雞肉原料放置於高溫高壓萃取鍋內，以溫度100℃-135℃、壓力1.0-3.5 kg/cm2之作用條件，作用4-10小時，以獲得一初萃滴雞精；以及步驟三：過濾初萃滴雞精，並進行一離心脫油步驟與一濃縮步驟，以獲得滴雞精；所製得之滴雞精具有高營養價值且無腥味。
