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Rotisserie Chicken Stock

  • 8 steps

Your setup

  • Small prep bowl16 oz
Recipe information

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Recipe steps

Your setup
  • Small prep bowl16 oz

Prep ahead

Small prep bowl A16 oz

  • ½ onion, chopped
  1. Stay at the stove
    1
    Small prep bowl A½ onion, chopped
    • 1 rotisserie chicken carcass (bones, skin, and all)
    • 4 cups water
    • 4 teaspoons unflavored gelatin
    • 1 bay leaf

    Put carcass, water, gelatin, onion, and bay leaf in a large saucepan.

  1. Stay at the stove
    2

    Bring to a simmer.

  1. Stay at the stove
    3

    Cover and barely simmer for 20-30 minutes, skimming any scum from the surface.

    30:00
  1. Stay at the stove
    4

    If using frozen vegetable scraps, add them in the final 15 minutes.

  1. Stay at the stove
    5

    Crank heat to bring back to a simmer (~5 min), then hold for 10 minutes.

    15:00
  1. Stay at the stove
    6

    Strain through a fine-mesh strainer, pressing on solids.

  1. Stay at the stove
    7

    Let settle 5 minutes, then skim fat.

    05:00
  1. Stay at the stove
    8

    Use immediately, refrigerate for up to 2 days, or freeze for up to 4 months.