Rotisserie Chicken Stock

Rotisserie Chicken Stock


1 leftover carcass and skin from one rotisserie chicken (or home roasted chicken)

4 quarts cold water

1 large onion, quartered

3 carrots, cleaned but unpeeled

3 stalk celery, with leaves included, each cut in half

a handful of fresh herbs of your choice, I used parsley and chives, but use whatever you have

2 bay leaves

2 cloves garlic, unpeeled and smashed

a few peppercorns

1 teaspoon sea salt


1. Place chicken carcass and skin in a large pot. Cover with 4 quarts of cold water. Add all other ingredients and bring to a simmer, not a boil. Boiling will cause the broth to turn out cloudy.

2. Let broth simmer, uncovered for at least 3 hours, occasionally skimming the surface with a large spoon to remove any sediment that rises to the top. About one half of the water will evaporate - you want this to concentrate the flavors.

3. Strain through a very fine mesh strainer or a regular strainer that has been lined with cheesecloth. Pour into small containers or jars and freeze if not using within 2 days. Will keep in the freezer indefinitely.