Homemade Rotisserie Chicken Stock
Homemade Chicken Stock from Scraps
This recipe features the left-over carcass of a rotisserie chicken and frozen vegetable scraps that you save as you go, to create a delicious homemade chicken stock. It’s so simple, so tasty, and so easy. You can use the meat of the rotisserie chicken however you want; however I typically use the meat in a soup or stew that calls for chicken stock, and then use the carcass to make the chicken stock for that same soup or stew. This way I can stretch my money at the grocery store by having the rotisserie chicken serve 2 purposes, or 3 if you count the dog eating the left-over scraps once discarded from the stock.
A No Waste Guide
In our home we go by the saying, “reduce, reuse, recycle”. I am such a stickler for food waste and will go to any means to prevent dumping food in the garbage. You should see me before we go out of town, either all the food in the fridge comes with us (much to my husband’s dismay), or we have one big everything but the kitchen sink compilation dinner.
One way to reuse scraps in the kitchen is to save the leftover parts of the vegetables that you don’t typically use and save them for this quick and easy homemade rotisserie chicken stock. This helps stretch your food further and allows you to reuse parts you might not have used otherwise instead of tossing them in the trash.
If I buy celery for lunches, I cut the bottom and the leafy parts off and toss them in a freezer safe gallon size bag to save for this stock. When I use onions, no matter what kind, I’ll save the scraps in the freezer bag, you don’t even need to remove the peels/ends. Carrot ends, throw em’ in the bag.
Cooking notes:
To make this easy homemade stock you simply remove the meat off the bone of the rotisserie chicken, use the meat however you like, place the carcass and any remaining pieces of meat on the carcass in a large stock pot, cover with fresh cool water approximately 1 gallon, add in the vegetable scraps including celery, onion, and carrot, add whole peppercorns, a bay leaf, and some garlic cloves depending how you like it 2-4 should do, bring to a boil and lower heat to a simmer. Let this cook for at least 30 minutes and up to 3 hours for more depth of flavor. Add salt to taste. Remove from heat and strain. And voila, there you have it! A homemade healing nutritious stock, that you made from what normally would be tossed in the trash!
Homemade Rotisserie Chicken Stock
Equipment
- 1 Large Stock Pot
- 1 Slotted Spoon
- 1 Large Fine Mesh Pasta Strainer
Ingredients
- 1 Rotisserie Chicken Carcass (Meat Removed)
- Frozen Vegetable Scraps
- 2-4 cloves Garlic
- 1 gallon Cold Water (Approx 1 gallon, use enough water to cover the carcass)
- 1 Bay Leaf
- 1 tbsp Whole Peppercorns
- Salt to taste
Instructions
- Save scraps of vegetables such as celery, onions, and carrots and place in a freezer safe gallon size bag as you cook your meals, place in freezer until bag is full or ready to use.
- Remove meat from rotisserie chicken, use however desired. Reserve the carcass and any leftover meat still attached.
- Place the chicken carcass in a large stock pot and cover with cold fresh filtered water.
- Add vegetable scraps, garlic cloves, bay leaf, and whole peppercorns.
- Cover with lid and bring the stock to a boil, once boiling turn heat down and simmer stock for at least 30 minutes or up to 3 hours.
- Turn stove off, remove vegetables with slotted spoon. Test small sip of the stock, add desired amount of salt to taste.
- Set large fine mesh pasta strainer over a larger bowl or stock pot and pour the remaining stock through, all vegetables and remaining carcass should be removed by these last 2 steps, leaving you with approx. 4 quarts of homemade chicken stock.
- Cool at room temperature. Either store in refrigerator for 3-5 days or freeze for up to 3 months, or use immediately in a soup or stew that calls for chicken stock!