The best chicken stock isn't bought in the store. In fact, I don't even think you get the best stock when you cook a chicken up and make the stock. I swear the best chicken stock comes from using the rotisserie chickens that you buy in the store. The rotisserie chickens have just a little more color and flavor that makes the stock even more delicious. For some reason, the browning process that they go through when they are cooked makes them extra flavorful. It's very easy to make up some chicken stock from the leftover rotisserie chicken to get one last yummy meal from it.
Start by chopping up some onions and carrots. I use 1 onion and 2 carrots for every chicken. Add them to a big pot. Then add a 1/8 tsp. of black pepper and a bit of salt.
Then add in the rotisserie chicken carcass. I know that sounds so yummy doesn't it 😉 , but I promise this chicken stock is so good.
Fill the pot up with water until the chicken is covered. I like to use the container that the chicken came in to get all of the little bits of yum from the chicken.
Place on medium heat and bring to a boil. Then reduce to a simmer and let cook for about 2 hours.
Strain the stock to get out the bones, carrots and onions. You can store the stock in canning jars or pore them into ice cube trays if you like to use smaller amounts of the chicken stock.
You can store in the fridge for about 1-2 weeks or in the freezer for up to 1 year.This stock is fantastic for homemade chicken noodle soup or chicken and dumplings. It adds extra flavor over using the store bought broth to any recipe you make.
Pamela Anderson says
Just a few things I do differently when making stock..... instead of using fresh onions and carrots, I save the outer skins of the onions (that tougher layer that is just under the onion's papery skin) and carrot peelings (from well -scrubbed carrots) and celery leaves in a bag in the freezer and use this to make vegetable stock AND in my homemade chicken stock. It gives plenty of flavor from something that would otherwise go straight into the composter. I also do NOT add salt to my stock because I don't always know what I am going to make with it and I'd rather wait and salt the finished dish appropriately.
Thanks for sharing your recipes and ideas! Found you through Pinterest
Julie says
Great tips! Thank you for sharing. I will have to try using scraps next time.
Savannah @ The Budget Prepper says
I've really been thinking about making my own stock! Are there any storage container requirements...is plastic better vs. glass, etc?
Thanks for the great informative post!
Julie says
I recommend plastic if you are going to freeze it. If you do freeze and use glass make sure you leave plenty of room for expansion when it freezes.
Jim Wang says
We love turning our rotisserie chicken into stock, it's sooo good. We found that keeping it at a simmer helped avoid emulsifying the fat (which makes it harder to separate). So don't let it boil for too long!
Also, we will freeze it in quarters, pints, and some into ice cubes for easy use. We use it whenever we steam vegetables too, adds a little richness to broccoli and the like. And rice! Oh so good in making rice.
Julie says
Great tips! I will have to try it in rice next time I make some. Thanks