You probably pick up a rotisserie chicken from the grocery store every now and then if you don’t roast your own. I do, probably once every two weeks or so, and make stock from the leftover carcass. It’s an easy way to always have homemade chicken stock on hand – plus, I like the idea of using the entire animal for nourishment. This is my recipe. It is infinitely variable, so please don’t worry about proper herbs or exact measurements. Just don’t add salt. This is an ingredient, not a finished soup, and you can adjust the seasoning later on.
If you refrigerate this instead of freezing, you may notice it looks like Jell-o. If so, congratulations! You’ve made a perfect, luscious, extra-rich, nutrient-filled chicken stock.
- 1 leftover rotisserie chicken or roasted chicken carcass
- 2 carrots, quartered lengthwise
- 2 ribs celery, quartered lengthwise
- 1 medium onion, quartered
- 1 tbsp black pepper
- 1 bay leaf
- 1 tsp fresh chopped Italian oregano
- 1 tsp fresh chopped thyme
- Place ingredients in a stockpot and add 2 quarts of water.
- Bring JUST to a boil.
- Immediately, reduce heat to simmer and cover.
- Simmer for 45 minutes.
- When cool, measure into 8- or 16-ounce canning jars and freeze.