This morning I’m making a little chicken stock using the carcass from a rotisserie chicken we had for dinner last week. You can do this any time you have a full chicken or turkey for a meal. No time to make stock in the day or two after the meal? Just put the carcass in a freezer bag & put it in the freezer until you’re ready to use it. I actually froze mine right in the rotisserie chicken container.
This recipe is kind of a short-cut stock, but it’s easy and cheap & you can use it in any recipe that calls for stock or broth.
Cheaters Chicken Stock
- Chicken (or turkey) carcass- don’t worry about any bits of meat or fat or skin, leave them on they will be strained out later
- 1 pound of carrots, roughly chopped (leave on the tops and skin, they will be strained out too)
- 1/2 a bunch of celery, roughly chopped (again, leave the leaves on)
- 1/2 a large onion, roughly chopped
- Salt and pepper, to taste
- 1 tbsp EVOO
- Hot water to cover
- In a large stockpot or dutch oven heat EVOO over medium high heat.
- Add celery, carrots, and onion & sweat until translucent but not browned.
- Season with salt & pepper, if desired.
- Add your carcass to the pot and cover with water (I like to use hot water heated in my electric kettle).
- Bring stock to a boil, cover and reduce heat to medium-low.
- Simmer, covered 3-6 hours.
- Let stock cool for 1-2 hours, fish out the large bits of bone & veggies with a slotted spoon.
- Strain stock through a cheesecloth and can or freeze until ready to use.
I’m planning on rocking out some Matzoh Ball Soup with mine! Check the recipe here.
** Endnote: I don’t always, but today I added a little dry white wine to the stock just before I added the water for a little depth of flavor. **