Leftover Rotissserie Chicken Stock
User Reviews
4.4
Leftover Rotissserie Chicken Stock
Description
The Leftover Rotisserie Chicken Stock recipe uses the carcass of a previously cooked rotisserie chicken along with traditional aromatic vegetables like carrot, celery, onion, fresh parsley, a bay leaf, and whole black peppercorns. Simmering these ingredients together slowly extracts nutrients and flavor, resulting in a clear, deeply flavored broth that carries some natural gelatin from the leftover bones and drippings. This gelatin gives the stock a fuller mouthfeel and body.
Three cooking methods are outlined: stovetop or dutch oven simmering for one to two hours, low setting slow cooker cooking for four to six hours, and pressure cooking for 15 minutes followed by natural pressure release. Each method yields a stock with distinct preparation times but similar results. Straining and picking bones clean completes the process.
This stock adds comforting flavor and depth to soups, stews, sauces, and grains. The use of leftover carcasses is a practical way to minimize waste and extend the use of rotisserie chicken. The recipe suggests storing in airtight containers for up to 10 days or freezing portions for up to three months. You can accumulate multiple carcasses in the freezer before making a batch.
Using the gelatinous remnants and drippings preserved in the original container adds body and savory notes to the stock, maximizing flavor from every leftover bit of chicken.
Ingredients
- 1 rotisserie chicken carcass and any drippings or gelled consomme left in the container, leftover
- 2 medium carrot roughly chopped
- 2 talks celery roughly chopped
- 1 medium onion roughly chopped
- 5 prigs parsley fresh
- 1 bay leaf
- 10 black peppercorns whole
- 6 cups water cool
Instructions
FOR STOVETOP OR DUTCH OVEN METHOD:
- Place the chicken carcass in a large stock pot or dutch oven. Add the carrots, celery, onion, parsley, bay leaf and peppercorns. Cover with water and bring to a boil. Reduce heat to a medium low, cover with the lid slightly askew to let a little steam escape and simmer for at least one hour and up to two.
FOR SLOW COOKER OR CROCK POT CHICKEN STOCK:
- Add the leftover rotisserie chicken carcass to the slow cooker and add the remaining ingredients. Cover with the lid and set the crock pot to low. Cook 4-6 hours or until the broth has body and coats your tongue. The bones and cartilage should be nearly clean from any meat or skin falling off.
FOR THE PRESSURE COOKER/INSTANT POT METHOD:
- Combine the ingredients in the pressure cooker, seal the lid and bring to high pressure. Set the timer for 15 minutes and cook until the time is up. Let the pressure release naturally for 10 minutes, then you can use the quick release method to open the pot.
STRAINING LEFTOVER ROTISSERIE CHICKEN STOCK:
- Set a fine mesh strainer over a large bowl or glass measuring cup. Using tongs remove the chicken carcass and discard. Working in batches, ladle the broth and vegetables into the sieve. Press on the solids to remove as much liquid as possible. Discard solids.
- Broth can be refrigerated for 10 days or frozen in a plastic container for up to 3 months.
Notes
- Store the stock in airtight containers for up to 10 days or freeze for up to 3 months for later use.
- You can freeze multiple chicken carcasses together until ready to make a large batch of stock; just use a pot large enough to fit all ingredients.
- Be sure to include any gelatinous drippings or consomme found in the rotisserie chicken container to enhance the stock's richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 27 kcal
% Daily Value*
| Calories | 27kcal | 1% |
| Carbohydrates | 6g | 2% |
| Sodium | 54mg | 2% |
| Potassium | 189mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 5290IU | 106% |
| Vitamin C | 6.1mg | 7% |
| Calcium | 34mg | 3% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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