How to Make Chicken Stock is this week’s Back to Basic’s topic. Join Whitney as she shows you how to turn leftovers into the base of your next dish!
While you can prepare chicken stock using raw chicken, we prefer to use the carcass of a Chopper Chicken Rotisserie Chicken.
Check it out:
Ingredients
- Two Chopper Chicken rotisserie chicken carcasses
- 2 large celery ribs, cut into 2-inch segments
- 1 large onion, quartered (no need to peel)
- 2 carrots, cut into 2-inch segments
- 1 bunch parsley
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
Directions
- Put two entire rotisserie chicken carcasses into a large stock pot. Add celery, onion, carrot, and parsley.
- Cover with water. Add salt and pepper.
- Bring to a boil and immediately reduce heat to bring the stock to a low simmer. Simmer partially covered 4-6 hours (longer for a more concentrated stock), occasionally skimming off any foam that comes to the surface.
- Remove all large pieces with a slotted spoon or spider ladle, then strain the stock through a fine mesh sieve.
- Pour into jars and allow to cool. Refrigerate and use within a week or freeze and use within three months.
Put your homemade stock to use in hearty soups or other classic dishes. Check out some of our favorite recipes:
