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Let me teach you how to take leftover rotisserie chicken and turn it into a delicious, homemade stock.
We enjoy rotisserie chicken in so many ways at our house – in sandwiches, soups, casseroles and more. One we’ve picked just about all the meat off of it I hate to throw away the bones without extracting all the flavor!
Check out some of these recipes for ways to use rotisserie chicken.
Broccoli Chicken and Rice Casserole
Chicken Tamale Enchilada Casserole
Let’s Make Chicken Stock
You can make stock with just a handful of ingredients and it will be full of amazing flavor.
I made an Instagram story showing how I made my stock and converted it into a quick video. Check it out below!
When straining the solids from the liquid I suggest lining your colander with cheesecloth. If you don’t have cheesecloth you could use a large coffee filter. And if you don’t have either it’s not a problem – you may just get a few small pieces of vegetables in your final stock. I order my cheesecloth on amazon, but you can often find it by canning supplies at the grocery store.
I like to freeze my stock in 2 cup portions in freezer bags. I lay them flat and freeze them on a baking tray. Once they are frozen solid I can store them upright to save space in my freezer. I use these freezer labels and I LOVE them!
Next time you have a rotisserie chicken for dinner I hope you make stock with it. Need help planning your family’s meals for the week? Get my free Family Meal Planner straight to your in box, when you sing up here.
Until next time, happy cooking!
Homemade Rotisserie Chicken Stock
Difficulty: Easy5
minutes40
minutesIngredients
1 rotisserie chicken with most of the meat picked off
1/2 onion (any color)
1-2 cloves garlic
3-4 stalks celery
4-5 whole carrots
2 bay leaves (optional)
2-3 springs fresh thyme (optional)
6-8 whole peppercorns (optional)
Water to cover
Cheesecloth (optional)
Directions
- Remove large pieces of excess skin from the chicken and discard. Add bones and meat to the bottom of a large stock pot.
- Roughly chop vegetables and add to the stock pot. You can put onion skins in and everything.
- Fill pot with water just to cover the bones and vegetables.
- If using bay leaves, thyme or peppercorns, add to the pot as well.
- Bring to a boil and then reduce to simmer for 40 minutes.
- Remove from heat and allow to cool for 30 minutes.
- Using a colander lined with cheesecloth (optionally) strain solids from liquid.
- Allow stock to cool overnight in refrigerator.
- Skim off excess fat (optionally).
- Use or store for use later.
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