Rotisserie Chicken: Making a Flavorful Stock
Rotisserie Chicken Stock
When you get a rotisserie chicken, you also have the added benefit of being able to make a rich, flavorful stock from the carcass after you’ve carved the meat from the chicken.
Rotisserie chicken carcass
(when you carve off the meat, keep the carcass in the container until your ready to make stock)
4 carrots, peeled and chopped
4 ribs of celery, chopped
2 large onions, roughly chopped
6 cloves garlic, whole
Enough water to cover the carcass
1-1/2 teaspoons salt
1 teaspoon pepper
Add enough water to cover the chicken carcass.
Over medium heat, heat stock until the water reaches a boil, and turn the heat down to low, and simmer stock for two hours. Keep an eye on the water level, and add water if needed.
You’ll have a healthy, flavorful and rich stock for making soup that costs pennies to make at home!