The best chicken stock isn’t bought in the store. In fact, I don’t even think you get the best stock when you cook a chicken up and make the stock. I swear the best chicken stock comes from using the rotisserie chickens that you buy in the store. The rotisserie chickens have just a little more color and flavor that makes the stock even more delicious. For some reason, the browning process that they go through when they are cooked makes them extra flavorful. It’s very easy to make up some chicken stock from the leftover rotisserie chicken to get one last yummy meal from it.
Start by chopping up some onions and carrots. I use 1 onion and 2 carrots for every chicken. Add them to a big pot. Then add a 1/8 tsp. of black pepper and a bit of salt.
Then add in the rotisserie chicken carcass. I know that sounds so yummy doesn’t it 😉 , but I promise this chicken stock is so good.
Fill the pot up with water until the chicken is covered. I like to use the container that the chicken came in to get all of the little bits of yum from the chicken.
Place on medium heat and bring to a boil. Then reduce to a simmer and let cook for about 2 hours.
Strain the stock to get out the bones, carrots and onions. You can store the stock in canning jars or pore them into ice cube trays if you like to use smaller amounts of the chicken stock.
You can store in the fridge for about 1-2 weeks or in the freezer for up to 1 year.This stock is fantastic for homemade chicken noodle soup or chicken and dumplings. It adds extra flavor over using the store bought broth to any recipe you make.
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