Description
Turn leftover rotisserie chicken bones into a rich, homemade stock with minimal effort! This flavorful and nutrient-packed stock is perfect for soups, stews, and sauces. Reduce food waste while making a delicious homemade recipe!
Ingredients
Scale
- 1 rotisserie chicken carcass (including leftover meat, bones & skin)
- 1 onion (halved or quartered, peel on)
- 2 cloves garlic (unpeeled)
- 2 carrots (unpeeled, roughly chopped)
- 2 celery stalks (with leaves, roughly chopped)
- 1–2 bay leaves
- 1 sprig fresh herbs (rosemary, thyme, or parsley – or dried herbs)
- 2 tsp kosher salt
- 1/2 tsp ground black pepper (or whole peppercorns)
- 4 quarts water (or enough to cover)
- 1 tbsp Better than Bouillon (Roasted Chicken Flavor, optional)
Instructions
-
Prepare the Stockpot:
- Place the rotisserie chicken carcass in a large stockpot or Dutch oven.
- Add onion, garlic, carrots, celery, bay leaves, and herbs.
- Pour in enough water to fully cover the ingredients (about 4 quarts).
- Season with salt and pepper.
-
Simmer the Stock:
- Bring the pot to a gentle boil over medium heat.
- Once boiling, reduce heat to low, cover, and simmer for 4-6 hours.
- The longer it simmers, the deeper the flavor.
-
Strain & Store:
- Remove from heat and let cool slightly.
- Strain first through a large mesh strainer, then through a fine-mesh sieve or cheesecloth.
- Discard the solids and store the stock in airtight containers.
- Refrigerate for up to 4 days or freeze for up to 3 months.
Notes
- For deeper flavor, roast the chicken carcass and vegetables in the oven at 400°F for 20 minutes before boiling.
- Use whole peppercorns instead of ground for a cleaner stock.
- If using dried herbs, add them in the last hour of cooking.
- Freeze stock in ice cube trays for easy portioning!
Nutrition
- Serving Size: 1 serving
- Calories: 39
- Sugar: 1g
- Sodium: 300 mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 5mg