Rotisserie Chicken Stock is so easy to make with leftover rotisserie chicken bones! Use this hearty chicken stock in soups, stews and more. So hearty and flavorful you can sip it right from a cup!
Scale
Ingredients
- 2 rotisserie chickens – meat and most of skin removed (just bones and some meat left on the bones will go into making the stock)
- 2 large carrots, peeled and cut into large pieces (Alternately, you can leave the peel on, just wash the carrots first)
- 1 large yellow onion, peeled and cut into large pieces
- 2 celery stalks, cut into large pieces
- 1 bay leaf
- 1 small knob of ginger, skin removed (optional)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
Instructions
- Place the bones from the rotisserie chickens into a large stock pot or dutch oven.
- Add the carrots, onion, celery, bay leaf, ginger, salt and pepper to the pot with the chicken bones.
- Add water to the pot just to cover the chicken bones and vegetables. This is the perfect formula for getting the most flavorful stock, if you add too much water the stock will be weaker in flavor.
- Bring the pot to a boil and then reduce the heat to a simmer. Simmer for 1 hour to 1 hour and 30 minutes, removing any scum from the top of the water if needed as it cooks.
- Place a large colander/strainer over another large pot. Drain the chicken stock into the colander and let the stock drain completely from the bones. Discard the vegetables and bones.
- Let the chicken stock cool and then store into containers. If you’re making soup, you can bring the stock back to a simmer along with diced carrots and celery and any reserved chicken meat that you have from the rotisserie chickens. Noodles or small shaped pasta like pastina or orzo are always delicious!
Recipe Notes
Store: Store stock in air tight containers in the refrigerator for up to 4 days.
Freeze: Freeze chicken stock in air tight containers or freezer bags in the freezer for up to 3 months.
- Category: Soup
- Method: Stove Top
- Cuisine: American
