Easy Rotisserie Roasted Chicken and Vegetable Stock (Edit recipe)

This stock's depth of flavor comes from the roasted bones of two leftover rotisserie chicken carcasses and familiar vegetables like onion and carrots. Simmered to perfection in about two hours, it makes a luscious base for soups, sauces, and any savory dish where stock can take the place of water. A generous portion of carrots gives it a slight note of sweetness. Dried Chiles de árbol add subtle heat and a mix of aromatics round out the body of the stock with herby notes. Optionally, toast your white peppercorns on the sheet pan with your chicken bones and vegetables.

25 minutes

2 hours

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	45
Fat:	2 g
Carbohydrates:	4 g
Protein:	3 g
Cholesterol:	10 g
Sodium:	103 mg
Fiber:	1 g
Sugars:	2 g
Calculated per serving.

by kiowafoodie

Serves: 12

Ingredients

2 Rotisserie Chicken, leftover carcasses
5 Carrots, ends trimmed
1 Onion, cut in half, skin removed
10 Garlic, small cloves, peeled
1 fresh Thyme, sprig
1 fresh Rosemary, sprig
3 Bay Leaf
10.5 cups Water, enough to fully immerse
1 Tbsp White Peppercorns
1 Tbsp Apple Cider Vinegar
2 Chiles de Arbol, Dried

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Roast bones, veggies, and half of your garlic under the broiler for 20 minutes or until the vegetables are nicely browned but not burnt.
Add roasted bones and vegetables to a large soup pot along with the remaining ingredients.
Add enough cold, filtered, or bottled water to cover the contents. They need to be fully immersed.
Bring to a light boil. Skim foam and impurities from the surface. Add vinegar and reduce to a low, gentle simmer.
Cover and cook for 2 hours, skimming foam. Allow to cool on the stovetop for an hour. Pour through a strainer at least once. Twice if needed or line your strainer with a cheesecloth.
Cover in jars or an airtight container and store in the refrigerator. You can also freeze stock and use it when needed.
Discard leftover contents.

Notes

The chiles are optional. You can also add in raw bone-in chicken. Overcooking the vegetables until they char can add notes of bitterness to the stock.