Chicken Stock
Rotisserie-carcass stock with whatever vegetables are on hand. Rosemary takes it to another level.
- Cook
- 3 hr 30 min
- Total
- 3 hr 30 min
Not rated
Ingredients
- 1rotisserie chicken carcass, plus any bones, scraps, and juices (Costco works great)
- vegetables you have around, e.g. onion pieces and ends, scallion whites, whole garlic cloves; skins on, 2–3 inch chunks
- rosemary, highly recommended
- black peppercorns
- bay leaves, if you have them
- water, to fill the pot
- 1 tspsalt, then to taste
- 1 tspBetter Than Bouillon(optional)
Method
Step 1: Remove the meat from the chicken and save the carcass, bones, scraps, and juices.
Step 2: Sauté whatever vegetables you have in a tall pot or Dutch oven until you get some browning. Don't bother chopping nicely or removing onion or garlic skins; it all gets tossed at the end.
Step 3: Once you have some color, add black peppercorns and sauté a bit more. Browning gives more flavor but a cloudier stock. Who cares?
Step 4: Add the bones and scraps, fill with water to the top, and add bay leaves if you have them. Add 1 tsp salt, then salt to taste.
Step 5: Simmer 3–4 hours until reduced. It's done when it tastes right; it should thicken and get glossy. Optionally add a teaspoon of Better Than Bouillon.
About 3 hr 30 min
Step 6: Strain. Freeze, or use within 3 days.
Version 1 · updated November 15, 2026