Chicken Stock Made From A Store Bought Rotisserie Chicken


Make Your Own Chicken Stock In Your Crock pot From a  Rotisserie Chicken
If you are like me you buy a rotisserie chicken from the store or wholesale club on a regular basis. Before you throw out the carcass when you are done, you can use it  to make anywhere from 1 1/2 to 3 qt.s of chicken stock for free. Even better, you can let your crock pot do the work for you!

This is so easy, and money saving that you'll be mad at yourself for not doing it before. Store the stock in your freezer and use it for anything from soups to making a box of stuffing, mashed potatoes and more.  

Here's how to make the most of your rotisserie chicken.  

Start by picking apart any usable chicken meat that you can  and storing it in a ziplock bag for a later use.
Rotisserie Chicken Stock

Ingredients
1 rotisserie chicken carcass  including all the skin and meat that is still unused
1 medium onion, cut in half
1-2 stalk of celery cut in half
1 -2 small carrots cut in half

Directions:
Place all ingredients in a crock pot. cover with enough water to come within about 2 inches of the top of the crock pot.  Mine is a 6 qt. crock pot but a smaller 4 qt. one will work also. Set crock pot to Low heat and cook for 6-8 hours. 

Jan's tip: Cook this overnight if you'll be home the next day, or store carcass overnight in fridge and cook the next day while you are at work.  Make sure  to get any little bits of broth or if stored in fridge overnight get all the gelatinized   broth bits out of the plastic container the chicken came in and add to the crock pot. 
Remove carcass from crock pot and discard.  
Pass the stock through a fine mesh strainer or a regular strainer that is lined with cheese cloth.
Let broth cool before pouring into ziplock bags so the bags won't burst from the heat.  Refrigerate stock up to 3 days or so or store in the freezer if not using it right away.

Remember that your cold stock will bring the chicken fat to the top and congeal it. Scrape it off with a spoon before cooking with the stock, to make it as fat free as possible.  

My 6 qt. crock pot made approximately 3 qt.s of broth
Jan's last tip: I actually had enough left over chicken that I decided to use the carrots, celery, and onions from the stock to make 2 chicken pot pies for the freezer.  

3 comments:

  1. Great idea! Thanks so much for sharing this on The Creative HomeAcre Hop! Hope to see you tomorrow on the next Creative HomeAcre hop!
    http://www.theselfsufficienthomeacre.com/2013/02/the-creative-homeacre-hop-4.html

    ReplyDelete
  2. What chicken pot pie recipe do you use? Everytime I've made stock, I always discard the veggies - what a great idea to make chicken pot pie!

    ReplyDelete
    Replies
    1. Amelia (one of my favorite names!) I'll send you a link to my freezer meals: chicken pot pie post over on my other blog, Tip Garden. I've been meaning to get it posted over here too. When I make the pot pies after making the stock, I just use some of the stock I just made here for the gravy portion of the recipe and mix in a few tablespoons of corn starch with half cup stock and then stir that into 2 1/2 cups stock over med. heat in a saucepan to make the gravy part. here's the link;
      http://www.thetipgarden.com/2012/01/freezer-meals-chicken-pot-pie.html
      Thanks for asking!
      Best wishes!
      Jan

      Delete

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