Chicken Stock
Easy homemade chicken stock using a rotisserie chicken. Rich, flavorful, and perfect for soups, sauces, and more!
Ingredients
- 1 rotisserie chicken carcass, meat mostly removed
- 2 large carrots, peeled and chopped into large chunks
- 2 celery stalks, chopped into large chunks
- 1 large yellow onion, peeled and quartered
- 4 whole garlic cloves, smashed
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
- 10-12 whole black peppercorns
- 1 tablespoon kosher salt
- 10 cups cold water
Instructions
- Place the chicken carcass in a large stockpot (at least 8-quart capacity).
- Add carrots, celery, onion, and garlic to the pot.
- Add thyme, rosemary, bay leaf, peppercorns, and salt.
- Pour in cold water, making sure the ingredients are fully submerged. Leave a couple inches of space at the top of the pot to prevent it from boiling over.
- Place the pot over medium-high heat and bring to a gentle boil. Once boiling, reduce heat to low to maintain a gentle simmer. Skim off any foam or scum that rises to the surface using a spoon.
- Simmer uncovered for 3 to 4 hours. The longer it simmers, the richer the flavor. Check occasionally and add a bit more water if the level gets too low.
- Once done, carefully strain the stock through a fine mesh sieve into a large heatproof bowl or container. Discard the solids.
- Let the stock cool slightly, then transfer to airtight containers. Chill in the refrigerator until cold. The fat will rise to the top. Skim it off if you want a clearer stock, or leave it for extra richness.
- Use immediately, store in the refrigerator for up to 5 days, or freeze for up to 3 months.