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 a week, and I always make stock from the leftovers and bones. It’s an easy way to always have homemade chicken stock on hand – plus, I like the idea of not throwing anything away. Here’s how I make it. It is infinitely variable, so please don’t worry about proper herbs or exact measurements. Just don’t add salt – not yet. 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
- 2 medium onions, quartered
- Place ingredients in a stockpot and add 2 quarts of water.
- Bring ALMOST to a boil.
- Immediately, reduce heat to simmer and cover.
- Simmer for at least 45 minutes. The longer it simmers, the more gelatin-like the cold broth will appear.
- When cool, measure into 8- or 16-ounce canning jars and freeze.