How To Make Chicken Stock From A Rotisserie Chicken

Name: How To Make Chicken Stock From A Rotisserie Chicken
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 10 cups stock
Ingredients: 1 rotisserie chicken; 2 cups baby carrots; 4 celery stalks; 1 white onion; small bunch of parsley; 2 chicken bouillon; ⅛ teaspoon black pepper; 10 cups water

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Prep Time
5 mins
Cook Time
5 mins
Total Time
55 mins
Servings
10 cups stock
Calories
14 kcal
Course
Condiments
Cuisine
American

How To Make Chicken Stock From A Rotisserie Chicken

Phillip Golden

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Don't waste the carcass of a store-bought rotisserie chicken. Learn how easy it is to make chicken stock in less than one-hour from the rotisserie chicken carcass. Use it immediately for soup or freeze it for later use.

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Ingredients

Servings

1 rotisserie chicken
2 cups baby carrots
4 celery stalks chopped
1 white onion quartered
small bunch of parsley about ¼ cup
2 chicken bouillon
⅛ teaspoon black pepper
10 cups water

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Instructions

Place the chicken carcass in a 5.5 quart stock pot. Then place in carrots, celery, onion, parsley, chicken bouillon cubes and black pepper. Then pour the water on top of the contents in the pot. Bring to a boil on high (about 10 minutes) with lid on.
Reduce heat to medium and simmer for 40 minutes. Mix on occasion to ensure the carcass is breaking apart and all the flavors are mixing.
Let the stock cool. Remove any chicken left on the carcass plus vegetables and store in a separate container to be used for soup. Strain stock in a mesh colander that is sitting over a large bowl. Pour stock into freezer safe containers to use at a later date.

Notes

Use within one week or freeze and use up to 3 months later.
Fat - I like to save that fat and freeze it to use in future soups or stews that contain chicken. Instead of using butter or oil to cook vegetables I'll use the chicken fat which gives an additional layer of flavor.
Storing - I divide the stock (4-5 cups each) into two freezer safe containers or freezer bags (label the bags before you pour the stock into it). If I plan to use the stock within 1-3 days I'll place in the refrigerator. If not, then I'll freeze for future use.
Shelf Life - Use within one week or freeze and use up to 3 months later.

Nutrition Information

Show Details

Serving 1c Calories 14kcal (1%) Carbohydrates 3g (1%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 34mg (1%) Potassium 81mg (2%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 3538IU (71%) Vitamin C 2mg (2%) Calcium 19mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 10cups stock

Amount Per Serving

Calories 14 kcal

% Daily Value*

Serving	1c
Calories	14kcal	1%
Carbohydrates	3g	1%
Protein	1g	2%
Fat	1g	2%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Sodium	34mg	1%
Potassium	81mg	2%
Fiber	1g	4%
Sugar	2g	4%
Vitamin A	3538IU	71%
Vitamin C	2mg	2%
Calcium	19mg	2%
Iron	1mg	6%