This Rotisserie Chicken Stock is a savory and versatile base for soups, stews, and sauces. It’s so easy and simple, there’s not a lot to say. Enjoy!
PrintRotisserie Chicken Stock
Create a rich and flavorful chicken stock by simmering a leftover Rotisserie chicken with aromatic vegetables, such as onions, carrots, and celery. This Rotisserie Chicken Stock is a savory and versatile base for soups, stews, and sauces.
- Prep Time: 30 mins
- Cook Time: 1 hour
- Total Time: 1.5 hours
- Yield: around 8 cups
- Category: Soups
- Method: Simmer
- Cuisine: Essentials
Ingredients
Units
- Bones from Rotisserie chicken, broken into pieces
- 1 Tablespoon sunflower oil
- 1 onion, chopped
- 3 carrots, loosely chopped
- 3 celery, loosely chopped
- 8 cups water
Instructions
- In a soup pan, heat oil until hot but not smoking.
- Add the onion and sauté the onion until it starts to turn brown approximately 3 to 4 minutes.
- Add the carrots and celery and sauté for another 5 minutes, stirring to prevent burning.
- Add the chicken bones and cook for another 5 minutes, stirring to prevent burning.
- Add the 8 cups of water. Bring to a boil, then reduce heat and simmer for 1 hour.
- Strain and discard the contents of the strainer.
- Refrigerate for up to 3 days or freeze.
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