Homemade Chicken Stock from Leftover Rotisserie Chicken
Why toss away the bones when you can make a delicious chicken stock that freezes well and serves as a base to soups, sauces, risotto, and so much more?
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.
Notes
Note 1: Soup socks allow for easy cleanup and eliminate the need for a strainer. Simply stuff your ingredients in the "sock", tie, and remove when finished.
Pro Tip: We keep a bag of scraps in the freezer at all times. This includes onion peels, carrot and celery scraps, garlic peels. These items, typically discarded when prepping a meal, provide tremendous flavor and can join your other ingredients in the "soup sock". This practice also is a kind of "zero waste" cooking that maximizes the utility of ingredients before discarding.