Combine veggie scraps (or produce that’s a little past its prime) with leftover chicken (and its bones) to make a versatile stock that can be used in any number of recipes. Don’t have leftover chicken? Make one our rotisserie chicken recipes and save what’s left over!
- bones and scraps from one rotisserie chicken
- 4 cups chopped vegetables and scraps of choice (see recipe notes)
- 6 sprigs fresh parsley, or herbs of choice
- 1 bay leaf
- 10 whole peppercorns (or 1/2 tsp. ground black pepper)
- 6 cups cool water
- Add all ingredients to a large stock pot or Dutch oven and bring to a boil. Reduce heat to low, cover and simmer for 1 hour. Let cool.
- Set a fine mesh strainer over a large bowl. Using a slotted spoon, remove solids from pot and discard. Pour broth through strainer. Discard any additional solids.
- Store in an airtight container. Refrigerate up to 4 days or freeze up to 3 months.
Veggies for Stock
We suggest using carrots, onions, celery, leeks, garlic, mushrooms, tomatoes, shallots, and/or scallions. Other veggies that can be used (but only in moderation) include bell pepper, chard, corn cobs, eggplant, ginger, green beans, lettuce, parsnips, spinach, squash skins and zucchini.