Rotisserie Chicken Stock | Schnucks

Rotisserie Chicken Stock

Chicken, Flavors Of Fall, Sauces, Jams & Marinades, Stovetop

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.

1H 15M

8

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!

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.

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