Chicken Stock In Da House
From time to time I’ll buy a rotisserie chicken from the store because one they’re delicious, two I need a quick meal or three I don’t want to cook. The best thing is we can eat several meals off one bird! Thank you Jesus! Even as much as I enjoy cooking sometimes it’s hard to beat a rotisserie chicken! I also love that I can use the carcass to make a yummy chicken stock for soups or dishes. It’s so simple, easy and again delicious!
To make the stock all you need is the picked chicken carcass, vegetables, spices, water and of course heat and time. First, place the carcass into a pot then add the chopped celery, carrots and onions. Fill the pot with water to cover the carcass and veggies. Next, add common household spices like onion powder, garlic powder (you could also use fresh garlic), basil, oregano, thyme and pepper. I usually don’t add salt because the rotisserie chicken seasoning is salty but you can add salt if you choose. Finally, place on the stove at med-high heat and bring to boil. Reduce the temperature and let simmer for 6-8 hours. This is great to make on the weekends when you have more time at home. The liquid will reduce by 1/2 to 1/3. When it’s done, strain the bones and veggies and add broth to a storage container. If you are going to use the broth within 3-5 days, it can be stored safely in the refrigerator. Any longer than that, storing in the freezer would be best. Most things can be stored in the freezer safely for 4-6 months.
This batch of chicken stock was added to make a yummy chicken casserole we enjoyed for a Sunday dinner! I suppose it’s time to buy another chicken! Whoop whoop! Side note: I have made stock from whole chickens I have roasted in the oven or cooked in the Instapot and they are just as good! Homemade broth is too good not to try.