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Two large jars filled with chicken stock.
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How To Make Chicken Stock From a Rotisserie Chicken

After you have had a meal from the chicken, it is easy to make your own economical chicken stock. And it will taste better than store-bought.
Course Chicken, Condiment
Cuisine American
Keyword chicken stock from a rotisserie chicken, how to make chicken stock
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 12 1 cup servings
Calories 86kcal
Author Joe Boyle

Equipment

Ingredients

  • 1 Rotisserie chicken carcass stripped of leftover meat, with the skin included
  • 1 med. yellow onion, quartered with skin on
  • 2 celery stocks and greens, washed and coarsely chopped
  • 2 large carrots, washed and coarsely chopped No need to peel the skin.
  • 5 or6 fresh parsley sprigs
  • 25 to 30 black peppercorns
  • 3 qts. water

Instructions

  • Let the chicken carcass cool then strip the leftover meat from the bones of the chicken. Save as much skin as possible to also use. Place the bones and skin into a 5-quart stock pot. Save the leftover meat refrigerated for another meal.
  • Coarsely chop the vegetables and place them in the stock pot. Then add the peppercorns, parsley, and 3 quarts of water.
  • Place the stock pot on a stove burner on high heat and bring to a boil. Once boiling, lower the heat to very low, just enough for a gentle simmer. Cover the pot with a lid and simmer for 1 and 1/2 to 2 hours.
  • Next, place the stock pot in a convenient place to remove the bones and vegetables. I find that the kitchen sink is perfect for this. Use a slotted utensil or kitchen spider to remove the solids from the pot. These parts can be discarded.
  • Then, set a jar or bowl in the sink with a fine mesh strainer and pour the stock through the strainer into the container. Be careful because this will still be pretty hot.
  • Allow the stock to cool then place it into an airtight container, such as a jar, and refrigerate or freeze.

Notes

  1. Any roasted chicken can be used to make stock. Just make sure to cut up the pieces so that 3 quarts of water will cover everything.
  2. For a richer more gelatinous stock, 3 or 4 chicken feet can be added. These are becoming more prevalent in grocery stores and especially in Asian food stores.
  3. Additional spices and herbs can be added if desired. A bay leaf or a few sprigs of fresh thyme might be nice. Use your own discretion on this. These flavors might not be what you want in some cases.

Nutrition

Serving: 1cup | Calories: 86kcal