How To Make Homemade Rotisserie Chicken Stock. Beginner Cooking Hack

Learn how to make a homemade chicken stock from the bones and leftover pieces of a rotisserie chicken. Stretch your grocery budget by using the leftover rotisserie bones to make homemade chicken stock.

Are you looking for ways to stretch your grocery budget?

Whole roasted rotisserie chickens are one of the best bargains at club stores like Sam’s Club or Costco. At less than $5 the stores lose money on each sale. You can stretch that $5 chicken into several meals depending on the size of your family. Make that $5 chicken work even harder and turn the leftover bones, skin and cartilage into a homemade rotisserie chicken stock. As a bonus you’ll have some amazing homemade stock you can use to make soups, stews, sauces and gravies. Home made stock tastes so much better than anything you buy at the grocery store.

Why make your own Homemade Rotisserie Chicken Stock?

More and more these days people are paying attention to the food and more importantly, the chemicals and preservatives they are putting in their bodies. One way to ensure the purity of the food you serve your family is to make more meals from scratch. Having homemade chicken stock on hand is a great way to ensure that you’re consuming quality ingredients without any of the nasty stuff. Instead of ingredients like monosodium glutamate, yeast extract, and soy protein concentrate the homemade stuff has things like, chicken, celery, onions, and carrots. Additionally, you can tailor your stock to your specific tastes and modify the level of salt or other seasonings to personalize your liking.

Besides being better for you, the best part of of homemade chicken stock is how good it tastes. The richness of your homemade stock is far superior to what comes in a can of one of those pourable boxes. When you learn how simple it is to make you’ll be looking for excuses to eat more chicken!

The ingredients to make Homemade Rotisserie Chicken Stock

Besides the chicken carcass, the ingredients to make chicken stock are simple and likely to already be found in your pantry and refrigerator. All you need are a couple of stocks of celery, a few cut up carrots, an onion, salt, pepper, garlic, parsley, sage, thyme, or winter savory, oregano, a couple of bay leaves, and water to create jars and jars of this wonderful stock.

Kitchen Utensils needed to make Rotisserie Chicken Stock

A cutting board, a sharp knife, a stock pot or crock pot, a wire mesh strainer, and a ladle are all you need to make your stock. To store it the easiest method is in some quart sized mason jars in your fridge. We prefer to make stock in a 7 quart crock pot like this one. Making stock in a programmable crock pot will allow you to let the stock simmer for several hours on low then switch over to warm to prevent it from drying out if you forget about it. But if you don’t have one you can use your stove top and simmer it on low for several hours.

Directions to make Homemade Rotisserie Chicken Stock

Making chicken stock is very simple and straight forward.

Once you have removed the meat from your rotisserie chicken break down the chicken carcass and place it in your crockpot or stock pot.

Cut up your celery, carrots, and onions and add them to the pot, add the salt, pepper, herbs and spices to the pot.

Then cover the entire contents of the pot with enough water to cover the contents. We fill the crock pot all the way to the top.

Stir the contents to distribute the ingredients, place the lid on and set the timer for 10 hours and walk away. We let ours cook over night.

Once it’s simmered for several hours remove the bones and other solids from the pot. We use a slotted scoop/spoon like this to easily remove the solids. Then strain the remaining stock through a wire strainer and ladle the hot stock into clean mason jars. To simplify the process we use a large measuring pitcher to make pouring the stock into the jars easier to fill without spilling.

Place a lid on top and hand tighten with a mason jar ring and let them cool. Since this is not for long term storage in your pantry a used lid will work just fine. As the jars of stock cool the air inside will contract causing them to self seal. Once cooled place them in the fridge and use them as needed for the next couple of weeks.

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