Chicken Stock from Rotisserie Chicken
Let me show you how to make Chicken Stock from Rotisserie Chicken—it’s like bottling up the essence of savory goodness! Imagine capturing the rich, comforting taste of roasted chicken in a simmering pot on your stove. With just a few easy steps, you’ll transform that leftover chicken carcass into a flavorful broth that’s perfect for soups, sauces, and more.
Use Rotisserie Chicken Stock as a base for hearty soups like Creamy Chicken and Wild Rice Soup, Pastina, and Roasted Red Pepper Gouda Soup adding depth and richness to every spoonful.
Or, elevate your risottos and sauces with a splash of this liquid gold, infusing them with layers of savory goodness. Feeling under the weather? A warm mug of chicken broth can work wonders as a soothing and comforting remedy.
Benefits of Homemade Chicken Stock
Homemade chicken stock isn’t just delicious—it’s also packed with health benefits!
Firstly, it’s a fantastic source of nutrients like collagen, gelatin, and amino acids, which are great for joint health, skin elasticity, and gut function. These compounds can help support healthy digestion and may even promote a glowing complexion.
Additionally, homemade chicken stock is low in calories and fat, making it a lighter alternative to store-bought broths that may contain added sodium and preservatives. By making your own stock, you have control over the ingredients, ensuring a healthier option for you and your family.
Moreover, chicken stock is incredibly hydrating, providing essential fluids to keep you feeling refreshed and energized throughout the day. Whether sipped on its own or used as a base for soups and stews, homemade chicken stock is a nourishing addition to any diet.
So next time you’re whipping up a batch of this liquid gold, know that you’re not just indulging in a delicious treat—you’re also giving your body a boost of wholesome goodness!
Ingredients for Chicken Stock
Chicken Stock from Rotisserie Chicken Recipe
- Combine Ingredients: In a large stock pot, add the following ingredients:
- 1 Rotisserie Chicken Carcass
- 8 Cups Water
- 3 Celery Stalks
- 3 Large Carrots, halved
- 2 Tablespoons Whole Peppercorn
- 3 Bay Leaves
- Onion, and garlic
- Simmer: Place the stock pot on the stove over medium heat. Allow the mixture to come to a gentle simmer. Reduce the heat to low to maintain a simmer. Let the stock simmer for approximately 2 hours or until about half of the liquid evaporates. This slow-cooking process extracts all the flavors from the ingredients.
- Remove Large Pieces: Once the stock has simmered, carefully remove the large pieces, such as the chicken carcass, carrots, celery, peppercorns, and bay leaves, from the pot. You can use tongs for this step if the stock is still hot. Discard these pieces as they have served their purpose in flavoring the stock.
- Strain the Stock: After removing the large pieces, strain the remaining liquid through a fine mesh strainer or cheesecloth into another container. This will help remove any remaining solids and ensure a smooth and clear stock.
Tips & Tricks
- Quality Ingredients: Start with a high-quality rotisserie chicken carcass and fresh vegetables for the best flavor. The better the ingredients, the tastier your stock will be.
- Flavor Boosters: Feel free to customize your homemade chicken broth with additional herbs and aromatics like onion, garlic, parsley, or thyme to enhance the flavor profile.
- Low and Slow: Simmer the stock gently over low heat. Avoid boiling, as this can make the stock cloudy and affect its flavor.
- Skim the Surface: During simmering, skim off any foam or impurities that rise to the surface. This helps ensure a clearer and cleaner-tasting stock.
- Don’t Overfill: Leave some space at the top of your stockpot to prevent overflow as the stock simmers.
- Strain Well: Use a fine mesh sieve or cheesecloth to strain the stock thoroughly. This removes any remaining chicken bones or solids and results in a smooth, clear liquid.
- Cooling Safely: Cool the rotisserie chicken broth quickly once it’s done cooking to prevent bacterial growth. You can do this by placing the pot in an ice bath or dividing the stock into smaller containers for faster cooling.
FAQs about Rotisserie chicken stock
Chicken Stock from Rotisserie Chicken
Let me show you how to make Chicken Stock from Rotisserie Chicken—it’s like bottling up the essence of savory goodness! Imagine capturing the rich, comforting taste of roasted chicken in a simmering pot on your stove. With just a few easy steps, you’ll transform that leftover chicken carcass into a flavorful broth that’s perfect for soups, sauces, and more.
Ingredients
- 3 Celery Stalks
- 3 Large Carrots, halved
- 1 Rotisserie Chicken Carcass
- 2 Tablespoons Whole Peppercorn
- 3 Bay Leaves
- 8 Cups Water
- 1/2 White Onion
- 2 cloves peeled garlic
Instructions
- Combine Ingredients: In a large stock pot, add all ingredients:
- Simmer: Place the stock pot on the stove over medium heat. Allow the mixture to come to a gentle simmer. Reduce the heat to low to maintain a simmer. Let the stock simmer for approximately 2 hours or until about half of the liquid evaporates. This slow-cooking process extracts all the flavors from the ingredients.
- Remove Large Pieces: Once the stock has simmered, carefully remove the large pieces, such as the chicken carcass, carrots, celery, peppercorns, and bay leaves, from the pot. You can use tongs for this step if the stock is still hot. Discard these pieces as they have served their purpose in flavoring the stock.
- Strain the Stock: After removing the large pieces, strain the remaining liquid through a fine mesh strainer or cheesecloth into another container. This will help remove any remaining solids and ensure a smooth and clear stock.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 53Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 17mgSodium: 100mgCarbohydrates: 5gFiber: 2gSugar: 1gProtein: 4g
