Chicken Stock Recipe
I try to not waste any part of the chicken when I have a rotisserie or whole chicken on hand, so I always keep whatever leftover meat and bones on hand to make chicken stock! This recipe is perfect to freeze, as a base for soups, stews, and you can season this to your liking.
- Prep Time: 20m
- Cook Time: 1h 5m
- Total Time: 1h 25m
- Serves: 4 people
- Yield: 4-6 cups of stock
- Category: Soups, Sides, & Breads
- 1 Rotisserie chicken, with bones/meat
- 1 Onion, quartered
- 1 Carrot, roughly chopped into 5-7 pieces
- 2 Cloves of garlic, left whole (optional)
- 1 1/2 Stalks of celery, roughly chopped into 5-7 pieces
- 1 tsp. Salt, to taste
- 1 tsp. Pepper, to taste
Remove meat from the chicken:
- Take the wings and drumsticks off first. Cut the chicken down the spine and away from the rib cage to remove the right and left breast pieces. There is also some chicken hiding underneath (usually the dark meat), if you flip the chicken over as well. Be careful about bones!
- After taking the meat off the chicken, place the bones, onion, carrot, celery, and garlic into a sauce pan with enough water to basically cover the bones.
- Place on a stove top and boil for 3 to 5 minutes,turning the heat down to medium-low and simmering for one hour.
- Taste the chicken stock and season with salt and pepper as needed.
- Strain the bones and items out of the stock before storing and discard the carcass, saving any veggies or meat bits to add back in if you’d like.
- Place into Tupperware containers or freezer zip-lock bags. Store for up to 2-3 months in the freezer. If you keep the chicken stock in the fridge, it should last up to 2 to 4 weeks, if not longer.