Homemade Rotisserie Chicken Stock (Edit recipe)

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This homemade stock made with a rotisserie chicken carcass is a great way to reduce waste and use every part of of the store-bought chicken. Use this stock for soups, stews, risotto, and more!

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PREP TIME

5 minutes

COOK TIME

4 hours

INGREDIENTS

6

Serves: 3

Ingredients

1 Tbsp Avocado Oil
4 Carrots, quartered
4 Celery, quartered
2 Yellow Onion, quartered
1 Rotisserie Chicken, Carcass (bones and bits)
1 gallon Water

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Process

Cook Mode

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

Preheat a large pot over medium heat.
Wash and chop your vegetables into large chunks.
Add the avocado oil into the pot, and then begin to sauté and char your vegetables.
Once the onions start to brown and caramelize, add the chicken carcass.
Give everything a good stir and warm the bones through before adding the water.
Bring the pot to a rolling boil, reduce to a simmer, and cover with a lid.
Simmer for 3-4 hours (or longer if desired, but know that it will naturally reduce the longer it simmers).
Strain the stock using a kitchen spider, cheesecloth, or colander.
Be on the lookout for small bones from the backbone of the chicken.
Cool completely and store in the fridge for up to one week, or the freezer for up to three months. Use for soups, stews, risotto, rice or quinoa, or your other favorite kitchen application.

Notes

This chicken stock is unsalted. The idea is that this is a base for your recipes so that you can control the salt levels while you’re cooking them.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	43
Fat:	5 g
Carbohydrates:	0 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	0 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.