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Evan Cooks

Chicken StockRotisserie

Rotisserie-carcass stock with whatever vegetables are on hand. Rosemary takes it to another level.

Cook
3 hr 30 min
Total
3 hr 30 min

Not rated

Ingredients

  • 1rotisserie chicken carcass, plus any bones, scraps, and juices (Costco works great)
  • vegetables you have around, e.g. onion pieces and ends, scallion whites, whole garlic cloves; skins on, 2–3 inch chunks
  • rosemary, highly recommended
  • black peppercorns
  • bay leaves, if you have them
  • water, to fill the pot
  • 1 tspsalt, then to taste
  • 1 tspBetter Than Bouillon(optional)

Method

  1. Step 1: Remove the meat from the chicken and save the carcass, bones, scraps, and juices.

  2. Step 2: Sauté whatever vegetables you have in a tall pot or Dutch oven until you get some browning. Don't bother chopping nicely or removing onion or garlic skins; it all gets tossed at the end.

  3. Step 3: Once you have some color, add black peppercorns and sauté a bit more. Browning gives more flavor but a cloudier stock. Who cares?

  4. Step 4: Add the bones and scraps, fill with water to the top, and add bay leaves if you have them. Add 1 tsp salt, then salt to taste.

  5. Step 5: Simmer 3–4 hours until reduced. It's done when it tastes right; it should thicken and get glossy. Optionally add a teaspoon of Better Than Bouillon.

    About 3 hr 30 min

  6. Step 6: Strain. Freeze, or use within 3 days.

Version 1 · updated November 15, 2026