The BEST Chicken Stock From Leftover Rotisserie Chicken
A low-effort chicken stock made from leftover rotisserie chicken. Packed with flavor, nutrients, and collagen. Make it on the stove or in a crockpot!
Ingredients
Equipment
Method
- Strip the rotisserie chickens of any excess meat and crack the bones to expose some of the marrow. Be sure to save the skin for the chicken stock.2 large rotisserie chicken carcasses
- Add the chicken carcasses to a large stockpot (or crockpot) along with all the other ingredients. Cover and allow to simmer gently over low heat for 12-14 hours (but at least 8 hours and no more than 20 hours). For a crockpot, set it to low and allow the stock to simmer for the same amount of time.3½ liters water, ½ medium yellow onion, 10 sprigs thyme, 50 grams ginger, 6 large cloves garlic, 2 stalks scallions, ½ teaspoon salt
- Once done, strain the stock from the bones. Allow the stock to cool before portioning it into airtight containers.
- Refrigerate for 3-4 days or freeze for 4-6 months.
Some meat is perfectly fine and helps to flavor the stock.
A chicken stock from rotisserie chicken tends not to render a lot of fat, but if desired, you can remove any fat rendered by skimming it off the top after a couple of hours in the refrigerator.
Nutrition
Notes
- You can get creative and use any herbs or vegetables you like. I reach for my wilting herbs & veggies first.
- I have left my stock on the stove overnight, but if you prefer not to, I suggest starting it first thing in the morning on a day you're home or using a crockpot!
- A chicken stock from rotisserie chicken tends not to produce any of the white foam typically seen when making a stock from raw chicken or/bones. If you notice collections of white foam, it is an indication that your heat is too high. Skim the froth with a spoon and lower the heat so that the stock is very gently bubbling.