We go through at least one rotisserie chicken every week. It makes for a quick protein with some veggie sides when you have 30 minutes to get dinner ready and a toddler pulling at your leg. I use it in all kinds of bakes like this quinoa bake or these white enchiladas or Andrew’s favorite, this jambalaya. And the easiest thing to make with leftover chicken is roasted chicken stock, of course. Throughout the week, I keep a bag in the freezer where I put picked apart rotisserie chicken bones, onion skins, and herbs that I don’t want to waste. I’ll put the ends of green onions or leeks, the leaves from celery and the peel of carrots or the half used box of mushrooms.
When I have a full bag (or two) of veggies and chicken, I throw everything in a big pot with more herbs and veggies and water and salt. SImmer the pot for a few hours in the afternoon and you have a delicious rich stock to use in soups, risottos, casseroles, and pastas. If I don’t plan to use it during the week, I freeze it in plastic bags and in my ice cube tray for when I only need a bit of chicken stock. The key to delicious stock is letting the water reduce and adding salt. Salt is so important! Taste your stock and add more salt if you need it.
I hope you try to make this recipe. It really is foolproof and makes such a difference in your meals and it is essential in many of my Thanksgiving recipes. Speaking of Thanksgiving, follow along on instagram while we make and host Turkey Day dinner this year at our house!
Roasted Chicken Stock (+ Everything in the Pantry)
{Makes 6-8 cups of stock}
1-2 Rotisserie Chicken Carcasses
2-4 Carrots, roughly chopped
2-4 Celery stalks, roughly chopped with celery leaves
2 onions, cut into eighths with peel
1 leek, roughly chopped and washed of dirt
1 garlic clove, halved crosswise
handful of herbs (I used parsley and thyme but whatever you have in your fridge)
1 tablespoon whole peppercorns
1.5 tablespoons salt
handful of mushrooms (optional)
2 bay leaves
16 cups water
Place all ingredients in a large stock pot. Bring to a boil then reduce to a simmer. Let stock cook until reduced to 8-10 cups, about 3 hours. Strain chicken and vegetables and let stock cool. Refrigerate for 3 days or freeze for 3 months. Keep chilled.
