Homemade Rotisserie Chicken Stock
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 a flavorful homemade healing nutritious stock, that you can make from what normally would be tossed in the trash!
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!