How to Make Delicious Chicken Stock from Rotisserie Chicken

If you’re someone who enjoys spending time in the kitchen, making your own chicken stock is a great way to add flavor and depth to your soups, stews, and other dishes. And, making chicken stock from a rotisserie chicken is one of the easiest ways to get started.

Rotisserie chickens are not only convenient, but they are also an inexpensive way to get a considerable amount of cooked chicken. Instead of just throwing away the bones and carcass, they can be used to make a delicious and flavorful chicken stock that you can use again and again. In this article, we’ll show you how to make chicken stock from a rotisserie chicken, step by step.

Section: How to Make Chicken Stock from Rotisserie Chicken

Gathering Your Ingredients and Equipment

Before we start making chicken stock, let’s gather all the ingredients and equipment we’re going to need. Here’s a list to make things easier:

Equipment:
– 1 large stockpot
– 2-3 large cooking spoons
– Strainer
– Cheesecloth
– Large container to store stock

Ingredients:
– 1 rotisserie chicken carcass
– 1 onion, chopped roughly
– 2 celery sticks, chopped roughly
– 2 carrots, chopped roughly
– 4 garlic cloves, crushed
– ½ teaspoon black peppercorns
– 2 bay leaves
– 10-12 cups of water

Now that we have all the needed equipment and ingredients, let’s proceed to the next steps.

Step 1: Preparing the Chicken Carcass

The first step to making chicken stock from a rotisserie chicken is to prepare the carcass. Remove any excess meat or skin that is still sticking to the bones, and break it up into smaller pieces. Try to get as much meat out of the carcass as possible. Don’t worry if there are still some bits of meat left on the bones, as they will add more flavor to the stock.

Step 2: Preparing the Vegetables

Chop the onion, celery, and carrots, and crush the garlic cloves. You don’t need to be too particular about the size of the vegetable pieces since they’ll be strained out later. However, the smaller they are cut, the more flavor they’ll give to the stock.

Step 3: Cooking Everything Together

In a large stockpot, add the chicken carcass, chopped vegetables, crushed garlic cloves, black peppercorns, bay leaves, and 10-12 cups of water. Bring the mixture to a boil, then reduce the heat and simmer for 3-4 hours, occasionally skimming the surface to remove any impurities.

Step 4: Straining the Stock

Once the stock has simmered for 3-4 hours and has developed a rich, brown color and aroma, it’s time to strain it. Use a large spoon to remove the chicken and vegetable pieces and discard them. Place a strainer lined with cheesecloth over a large container and strain the stock. The cheesecloth will help remove any small impurities that weren’t removed during the skimming process.

Step 5: Storing the Stock

Once strained, let the stock cool to room temperature, then cover and refrigerate overnight. As the stock cools, the fat will rise to the top and solidify, making it easy to remove. Skim off the solidified fat then transfer the stock to an airtight container and refrigerate for up to 4 days or freeze for longer storage.

Tips on Making Great Chicken Stock

1. The longer the stock simmers, the richer and more flavorful it will be. Aim for at least 3-4 hours of cooking time.
2. Skimming the surface throughout the cooking process will help remove impurities and make the stock clearer.
3. Use a mixture of chicken bones, including wings, thighs, and backs, for a more well-rounded flavor.
4. Add extra herbs and spices to the stock, such as thyme, rosemary, or parsley, to enhance its flavor.
5. Don’t add salt until the end of the cooking process. Rotisserie chicken is already seasoned with salt, and reducing the stock could make it too salty.

Conclusion

Chicken stock is a versatile and delicious ingredient that every home cook should know how to make. With just a few simple ingredients and steps, you can transform a rotisserie chicken carcass into a rich and flavorful stock that can be used in a multitude of recipes. Follow these steps and tips for making great chicken stock and elevate your dishes to the next level.

Preparing the Rotisserie Chicken for Stock

Making chicken stock from a rotisserie chicken is one of the easiest and most convenient ways to create a flavorful broth for delicious homemade recipes. As you make the most of your leftover rotisserie chicken, it’s essential to understand how to prepare it correctly to make the best chicken stock possible.

Step 1: Remove the Meat

The first step in preparing your rotisserie chicken for stock is to remove all the meat from the bones. This may seem tedious, but it’s essential for the flavor and texture of the stock. Once you’ve removed the meat, set it aside for other recipes, such as sandwiches or salads.

Step 2: Breakdown the Bones and Cartilage

After removing all the meat, it’s time to break down the bones and cartilage to allow for maximum flavor extraction. Using a meat cleaver or heavy knife, cut through the bones and cartilage, making sure to expose as much surface area as possible.

Step 3: Roast the Bones

To take it a step further, roasting the bones before simmering them adds a deeper and richer flavor. This can be done by placing the bones on a baking sheet and roasting them in the oven at 400 degrees Fahrenheit for 15-20 minutes.

Step 4: Add Vegetables and Herbs

To enhance the flavor of the chicken stock, adding vegetables and herbs is a must. The classic combination is onion, carrot, and celery, known as mirepoix. You can also add garlic, bay leaves, thyme, and parsley for extra flavor.

Step 5: Simmer the Broth

Once all the ingredients are prepared and added to the pot, it’s time to begin simmering the broth. Bring the pot to a boil, then reduce the heat to low and let it simmer for at least two hours. As the broth simmers, it extracts all the flavors from the bones and vegetables.

Step 6: Skim the Fat

As the broth simmers, a layer of fat will rise to the surface. Skimming off this fat periodically will ensure a clearer broth and remove excess fat.

Step 7: Strain the Broth

After simmering for a minimum of two hours, it’s time to strain the broth to remove all the solids. Using a fine-mesh strainer or cheesecloth, strain the broth into a clean pot or container.

Step 8: Cool the Broth

To preserve the freshness and prevent bacterial growth, it’s essential to cool the broth as quickly as possible. Once cooled, you can store it in the refrigerator for up to one week or freeze it for up to six months.

Step 9: Use the Broth

Now that you’ve made a delicious batch of chicken stock, the possibilities are endless. Use it as a base for soups, stews, risottos, or add it to sauces for extra depth of flavor.

Step 10: Enjoy!

Lastly, enjoy the fruits of your labor and take pride in knowing you made a wholesome and delicious ingredient from scratch. Making chicken stock from a rotisserie chicken is not only easy but a sustainable way to minimize food waste and maximize flavor.

Steps to Make Chicken Stock from Rotisserie Chicken

Making chicken stock from a rotisserie chicken is an effective way of ensuring that nothing goes to waste. The process is simple and straightforward, and once you have the necessary materials, you can have a pot of flavorful stock in no time. Here are five steps to guide you:

Step 1 – Gathering the Ingredients and Materials

For this recipe, you will need the following ingredients:

• 1 rotisserie chicken carcass
• 1 onion, chopped
• 2-3 celery stalks, chopped
• 2-3 carrots, chopped
• 2-3 garlic cloves, chopped
• 1-2 bay leaves
• Handful of parsley
• 12-16 cups of water
• Salt and pepper to taste

In addition to the ingredients, you will also need the following materials:

• A large stockpot
• A ladle or large spoon
• A strainer or cheesecloth to strain the stock

Step 2 – Preparing the Ingredients

Begin by removing any leftover meat from the rotisserie chicken carcass. The meat can be reserved for use in other recipes. Next, chop the onion, celery, carrots, and garlic into small pieces. Be sure to wash and chop the parsley as well.

Step 3 – Cooking the Chicken Stock

Add the chopped vegetables, bay leaves, and parsley to the stockpot. Then, add the chicken carcass and cover with water. Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 hours, skimming the froth off the top occasionally.

Step 4 – Straining the Chicken Stock

Once the stock has simmered for a few hours, it is time to strain it. Place a strainer or cheesecloth over a large bowl and pour the stock through it. Discard the solids that are left behind.

Step 5 – Storing the Chicken Stock

Allow the stock to cool, then transfer it to airtight containers and store in the refrigerator for up to a week, or in the freezer for up to three months. You can use this chicken stock in any recipe that calls for it.

Conclusion

Making chicken stock from a rotisserie chicken is a simple and cost-effective way to add depth and flavor to a variety of dishes. By following these five easy steps, you can have a delicious pot of homemade stock ready in no time. So, the next time you have a rotisserie chicken, don’t throw the bones away – make chicken stock instead!

Time to Cook Some Chicken Stock!

Now that you know how to turn leftover rotisserie chicken into delicious and flavorful chicken stock, it’s time to start cooking! Just follow the steps mentioned above and you’ll have a tasty stock ready to use in soups, stews, and sauces. Don’t forget to thank the humble chicken for its contribution to your meal and to thank us for the recipe! We hope you enjoyed reading this article and that you’ll visit us again for more amazing recipes. Happy cooking!