LEFTOVER ROTISSERIE CHICKEN STOCK

Don’t toss that chicken carcass!

You can make a homemade stock using bones, skin, and cartilage. It’s easy with this simple recipe, and you can use the stock for soups, stews and other dishes.

Get a printable recipe at: https://www.garlicandzest.com/easy-leftover-rotisserie-chicken-stock/

Rotisserie Chicken Stock
INGREDIENTS:
1 leftover rotisserie chicken carcass and any drippings or gelled consomme left in the container
2 medium carrots, roughly chopped
2 stalks of celery roughly chopped
1 medium onion, roughly chopped
5 sprigs of fresh parsley
1 bay leaf
10 whole peppercorns
6 cups cool water

DIRECTIONS:
FOR STOVETOP OR DUTCH OVEN METHOD:
Place the chicken carcass in a large stock pot or Dutch oven. Add the carrots, celery, onion, parsley, bay leaf and peppercorns. Cover with water and bring to a boil. Reduce heat to a medium-low, cover with the lid slightly askew to let a little steam escape and simmer for at least one hour and up to two.

FOR SLOW COOKER OR CROCK POT CHICKEN STOCK:
Add the leftover rotisserie chicken carcass to the slow cooker and add the remaining ingredients. Cover the crock pot with the lid and set it to low. Cook for 4-6 hours, or until the broth has developed body and coats your tongue. The bones and cartilage should be nearly clean of any meat or skin that has fallen off.

FOR THE PRESSURE COOKER/INSTANT POT METHOD:
Combine the ingredients in the pressure cooker, seal the lid and bring to high pressure. Set the timer for 15 minutes and cook. Then, let the pressure release naturally for 10 minutes. Afterward, you can use the quick release method to open the pot.

STRAINING LEFTOVER ROTISSERIE CHICKEN STOCK:
Set a fine mesh strainer over a large bowl or glass measuring cup. Using tongs, remove the chicken carcass and discard. Working in batches, ladle the broth and vegetables into the sieve. Press on the solids to remove as much liquid as possible. Discard solids.

Broth can be refrigerated for 10 days or frozen in a plastic container for up to 3 months.