Nourish recipes feed four people for under $10 (or under $15 if the recipe includes meat). Learn more about our Nourish program here.
How to Make Chicken Stock from a Rotisserie Chicken
Chicken bones and scraps from the rotisserie chicken
1 onion, chopped (use the skin too)
1 or 2 carrots, chopped
1 bay leaf
1 tsp black peppercorns, cracked
Optional: garlic, 1 tbsp tomato paste, herbs
Combine all ingredients in a 2 quart pot and cover with water.
Cook over low heat (no bubbles, 180 degrees is ideal) for 4 to 6 hours or bring to a simmer and put it in a low oven (below 200 degrees) for 4 to 6 hours or even overnight.
Strain the stock through a fine-mesh strainer, cheesecloth, or a clean kitchen towel.
Store in the refrigerator for up to 1 week or in the freezer for up to 3 months.
Makes 1 quart of stock