Chicken Stock
User Reviews
5
Chicken Stock
Description
The Chicken Stock recipe uses leftover rotisserie chicken bones and skin combined with chunks of celery, carrots, and onions alongside dried herbs and peppercorns. Simmering these ingredients gently for at least two hours concentrates their flavors, creating a broth with both savory meat essence and aromatic herbal complexity. The foam skimmed during boiling helps clarify the stock for a cleaner taste and color.
This stock can be stored in the refrigerator for several days or frozen for longer preservation, making it a convenient base for various recipes. Before use, any fat that rises to the surface can be removed, yielding a more refined broth. The addition of chicken bouillon paste adjusts seasoning to taste just before serving or cooking.
Straining the stock through a fine sieve removes solids, leaving a clear liquid that enhances soups and sauces. This recipe also suggests an Instant Pot method that shortens cooking time while preserving flavor. Overall, it provides a robust, flavorful stock from simple, accessible ingredients and leftover chicken parts.
Ingredients
- 1 rotisserie chicken , meat removed so you're only left with bones and skin
- 2 ribs celery , with leaves, cut into chunks
- 2 medium carrot cut into chunks
- 2 medium onion cut into chunks
- 2 bay leaf
- 1/2 teaspoon rosemary dried
- 1/2 teaspoon thyme dried
- 10 whole peppercorns
- 8 cups water cold
- 2 Tablespoons chicken bouillon paste or 6 chicken bouillon cubes, Better than bouillon brand
Instructions
- Place rotisserie chicken, vegetables, spices and water into a large soup pot.
- Slowly bring to a boil over medium heat. Skim off any foam that rises to the surface.
- Reduce heat, cover and simmer on low heat for at least 2 hours or longer.
- Remove from heat and allow to cool.
- Strain stock through a fine sieve strainer, discarding all vegetables and seasonings so you are only left with the stock. Season with chicken boullion paste, to taste.
- Store in the fridge for up to 3-4 days. Skim off the fat that rises to the top. If not using within a few days, freeze for up to 3 months.
Notes
- The recipe produces about 8 cups of stock suitable for various uses.
- Use chicken bouillon paste optionally to enhance the flavor of the finished stock.
- Store refrigerated stock up to 3-4 days; it will gel but liquefies when reheated. Skim fat off the top before use.
- Freeze in 2-cup portions in freezer-safe bags to conveniently thaw exact amounts.
- For faster preparation, use an Instant Pot on high pressure for 30 minutes followed by natural pressure release.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 22 kcal
% Daily Value*
| Calories | 22kcal | 1% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.04g | 0% |
| Polyunsaturated Fat | 0.04g | 0% |
| Monounsaturated Fat | 0.02g | 0% |
| Sodium | 32mg | 1% |
| Potassium | 132mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 2604IU | 52% |
| Vitamin C | 3mg | 3% |
| Calcium | 29mg | 3% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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