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Easy Homemade Chicken Stock from Rotisserie Chicken

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Easy Homemade Chicken Stock from Rotisserie Chicken transforms leftover bones and scraps into a rich, versatile kitchen staple. Slowly simmered with vegetables, herbs, and aromatics, it is perfect for soups, risotto, sauces, gravies, and rice dishes.

Ingredients

  • 1 rotisserie chicken carcass, including bones, skin, and any remaining meat
  • 1 large yellow onion, quartered
  • 2 medium carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 4 garlic cloves, lightly crushed
  • 2 bay leaves
  • 6 fresh parsley sprigs
  • 3 fresh thyme sprigs
  • 8 whole black peppercorns
  • 10 to 12 cups cold water, or enough to cover the ingredients
  • Salt, if needed after cooking

Instructions

  1. Remove most of the usable meat from the rotisserie chicken and reserve it for another meal. Place the carcass, bones, skin, and remaining meat scraps in a large stockpot.
  2. Add the onion, carrots, celery, garlic, bay leaves, parsley, thyme, and black peppercorns.
  3. Pour in enough cold water to cover the chicken bones and vegetables, usually 10 to 12 cups.
  4. Place the pot over medium-high heat and bring the liquid just to a gentle boil.
  5. Immediately reduce the heat to low so the stock maintains a gentle simmer rather than a vigorous boil.
  6. Partially cover and simmer for 2 to 3 hours, checking occasionally and skimming away foam or excess fat from the surface as needed.
  7. When the stock tastes rich and flavorful, remove the pot from the heat.
  8. Carefully strain the stock through a fine-mesh strainer into a large heat-safe bowl or clean pot. Discard the cooked bones, vegetables, and herbs.
  9. Taste and add salt only if needed, keeping the stock lightly seasoned for versatility.
  10. Cool the stock promptly before transferring it to airtight containers for refrigeration or freezing.
  11. Once chilled, remove the solidified fat from the surface for a leaner stock, or leave some for additional richness and flavor.

Notes

  • For a more aromatic stock, add rosemary, sage, or additional thyme, using stronger herbs such as rosemary sparingly.
  • Clean onion ends, carrot peelings, celery leaves, and herb stems can be saved and used in the stock.
  • For a more concentrated stock, start with slightly less water or simmer the strained stock until reduced to the desired intensity.
  • Add several slices of fresh ginger for a stock suited to noodle soups, rice dishes, and Asian-inspired recipes.
  • Omit the garlic when a more neutral and versatile chicken stock is desired.
  • For a slow cooker version, cook the chicken carcass, vegetables, herbs, and water on low for 8 to 10 hours before straining.
  • Store cooled stock in airtight containers in the refrigerator for 3 to 4 days.
  • Freeze in freezer-safe containers for several months, leaving space for the liquid to expand.
  • Small portions or ice cubes of stock are convenient for sauces, risotto, and reheating leftovers.
  • Rotisserie chickens can already be well seasoned, so add salt only after the stock has finished simmering.

Nutrition

Find it online: https://thefamilycooking.com/easy-homemade-chicken-stock-from-rotisserie-chicken/