So you’ve bought a Costco rotisserie chicken and have enjoyed using the meat and now you are left with just the bones. No need to throw them away, you have just given yourself a chance to make homemade chicken stock that will continue to have the wonderful rotisserie flavor and be useful for your soups or in any recipe that calls for chicken stock. The only catch is that you must use the chicken stock soon or freeze it as it won’t last as long as those off the shelf versions in the store that have all the preservatives that make it last forever.
When making my chicken stock, I observe the rule of 3. 3 carrots, 3 stalks of celery and 3 cloves of garlic. I would add 3 onions and 3 bay leaves, but that would be 2 too many for the flavor you want. No need to overpower the stock with those flavors.
Ingredients:
- 1 Costco Rotisserie Chicken Carcass
- Enough water to cover the bones
- 1 Onion
- 3 Carrots
- 3 Stalks of Celery
- 3 Cloves of garlic
- 1 Bay leaf
Full Video Tutorial
Preparation (sous vide):
- Place the left over bones, skin, pieces of meat that is sticking to the bones in a large (5 quart or so) pot. Add water to cover all of the leftover chicken pieces.
- Rough chop the onion, carrots, and celery and add them to the pot. Add 3 peeled cloves of garlic and 1 bay leaf.
- Put the pot on the stove, cover it and heat it up to a boil.
- Once boiling, turn the stove to a slow simmer and partially cover the pot and let the flavors mix together by simmering for about 1½ hours.
- Take out the bones and vegetables, then strain the stock
- Put them into containers and put in the refrigerator for up to a week and/or freezer for longer safe keeping.
- Once refrigerated, you can skim the solidified fat off the stock before using
Kitchen Items used in this recipe
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| Meat Cleaver | SENZER Gravity Electric Salt and Pepper Grinder Set |
