I’m sure most of you out there have bought a rotisserie chicken or two at some point. They are convenient, relatively inexpensive, and make for an easy meal paired with sides or used in a recipe. In fact, we have quite a few of those recipes here on our site! But, what happens when you get to the end after using up all that tender, juicy chicken? There’s only one right answer… you make homemade chicken stock 🙂
Chicken stock is used in sauces, gravies, as the backbone for soups, and so much more. Homemade chicken stock is also so much more flavorful than the store bought stuff. It freezes and thaws incredibly well so you can make a batch and have it ready at all times instead of having to make that emergency trip to the local supermarket. If you’ve ever wondered how to make a homemade chicken stock then you’ve come to the right place.
We have one last tip before we get started. We love to employ what we call “zero waste cooking”. Well, it’s not quite zero waste as there will almost always be something that isn’t used. What we like to do is keep a “scrap bag” in the freezer. In this bag goes all of our garlic peels, onion peels, carrot tops and/or shavings, celery tops, and any other fun stuff we decide to toss in there. Then, when we get to the end of our chicken (or two) we save the bones and everything get tossed into our stock. It gives a second life to scraps that normally end up in the garbage or compost. Now, let’s show you how it’s done!
Preparation: Homemade Chicken Stock
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The beauty of this recipe is the fact there’s very little “exact science” to it unlike a lot of recipes. The chopping can be inexact and even the ingredient amounts can be shifted to your own liking. We encourage experimentation on this one. However, we do think this recipe is a fantastic starting point. So, as always, gather up your ingredients and follow along!
We have an extremely helpful tool in this process that we want to share with you – a little something called a soup sock. This wonderful hack allows you to cook everything down in a self-contained “sock” and when the stock is finished you simply remove the soup sock from the pot and discard it. User’s choice if you still want to strain or run through a cheese cloth for a more clarified end product. We didn’t take that extra step because for most of our homemade chicken stock applications a more clarified end product isn’t really necessary. You can purchase soup socks or learn more about them here (affiliate link):
Begin heating water on high heat to bring to a boil. While water is heating fill soup sock(s) with the ingredients. Place the full soup socks in the water. When the water starts to boil, reduce heat to low and simmer for 4 hours. Remove the soup sock(s) and discard. Use any needed stock while storing any unused stock in mason jars. Refrigerate for up to a week or freeze. That’s literally it. So simple and you’ll thank yourself every time you have this stuff on hand.
Equipment: Homemade Chicken Stock
Here are the items we recommend for making homemade chicken stock in addition to the aforementioned soup socks (affiliate links):
If you liked that, try this…
- Simple Seafood Stock
- Chicken and Risoni (Orzo) Soup
- Easy Rotisserie Chicken Tikka Masala
- Shortcut Chicken and Dumplings
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Homemade Chicken Stock from Leftover Rotisserie Chicken
Equipment
- Stock Pot
- Soup Sock(s) Buy some here: https://amzn.to/46bkQmu
Ingredients
- Rotisserie Chicken Carcass/Bones
- 3 Carrots, very rough chop Not an exact science
- 3 Celery Stalks, very rough chop Not an exact science
- 1 Yellow or Sweet Onion, quartered
- ½ – 1 Head of Garlic
- Poultry (or Roasting) Herb Blend Found in most produce sections
- 2 tsp. Salt Can adjust to taste
- 1 tsp. Pepper Can adjust to taste
- 12 – 16 cups Water
Instructions
- Begin heating water on high heat to bring to a boil. While water is heating fill soup sock(s) (See note 1) with ingredients. Place full soup socks in water. When the water starts to boil, reduce heat to low and simmer for 4 hours.
- Remove soup socks and discard. Use any needed stock while storing any unused stock in mason jars. Refrigerate for up to a week or freeze.
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