There are advantages if you make Leftover Rotisserie Chicken Stock. You save some money, you know it’s fresh and healthy, and you can make soups and other dishes with the stock.
Whenever we have rotisserie chicken, I make sure I keep the leftover carcass. I always like making chicken stock from it. It is great for soups and other dishes that need stock. Sipping while it’s warm is so comforting.
Instead of buying them, I already have them stored. Just keep them in the freezer if you’re not using them yet.
Chicken stock or chicken broth?
By the way, don’t be confused about chicken stock and chicken broth. Some thought they are the same but they are actually different. Although they are both tasty and healthy and can be used the same way. Let’s find out what’s the difference.
Prepared by simmering meat with vegetables and then seasoned in water for a short period of time. The liquid is thin and does not gel when chilled. Just like a stock, the broth is used in soups, braises, sauces, and it can also be sipped on its own for its flavorful taste.
Prepared by simmering the bones with vegetables, and some seasonings. Meat left on the bones is also included as long as the bones are the main ingredients. The leftover from a roasted chicken is usually used for making the stock.
The stock is simmered for at least 2 hours and up to 6 hours on the stovetop. The time also depends on how big the bones are. There are times that it is simmered for up to 48 hours. This process is said to extract more collagen and other nutrients from the bones when simmered in longer hours. The process is shortened when using a pressure cooker or instant pot. The liquid is thicker and becomes solid when chilled.
Just like the broth, it can be used for sauces, soups, and braises, or it can also be sipped on its own.
What about the Bone Broth? I get confused suddenly when this appears a few years back and became popular. Basically, this is a stock which was simmered for many hours. Why it is called bone broth and not bone stock? I guess, it sounds better because of the rhyme and can be easily remembered.
Homemade or Store-bought Chicken Stock
For me, I use both. Especially if we haven’t had any rotisserie chicken served (to make the chicken stock), and I am missing my favorite soups, then I will be using store-bought chicken stock.
Here are some of my favorite soups where I used chicken stock:
Although I can still used grilled, baked, or fried. But for some reason, the rotisserie tastes better.
But if I have to choose between the two, I prefer the homemade leftover rotisserie chicken stock. Because I can include the vegetables and seasoning that I like, I can make it taste better.
Besides, it can save money, too. Especially if my planned meal calls for more sauces and soups, then, I will be using a lot of stock. I will be spending more if I am to buy the chicken stock.
Using leftover rotisserie chicken to make homemade chicken stock means less waste, too. And one more thing, you know the chicken stock is healthier. You know there’s no flavor enhancer or anything to preserve it. Just like I said earlier, I can add any vegetables, herbs, or seasoning that I like and make it more flavorful.
The Leftover Rotisserie Chicken Stock
This homemade chicken stock will be very easy. It only has 5 ingredients in it. Believe me, it is so tasty! I am using the Instant Pot here. This is great in making stocks.
You’ll need 1 leftover rotisserie chicken (drippings included but optional), 2 medium chopped carrots,1 medium chopped onion, 2 stalks of celery, chopped, and 1 bay leaf.
If everything is ready, add all the ingredients to the instant pot with about 5 cups of water.
Seal the Instant Pot.
Press the Pressure Cook button, high for 60 minutes, and let it natural release.
Open the Instant Pot and carefully strain the broth.
Use this in your soups, sauces, or in any dish that requires chicken stock. Add spices and seasonings, or add any other vegetables, and herbs, too.
- 1 leftover rotisserie chicken (drippings included optional)
- 2 medium carrots, chopped
- 1 medium onion, chopped
- 2 stalks of celery, chopped
- 1 bay leaf
- Add all the ingredients with around 5 cups of water to the instant pot.
- Seal the Instant Pot.
- Press the Pressure Cook button, high for 60 minutes, and let it natural release.
- Open the Instant Pot and carefully strain the broth.
You can freeze this chicken stock for later use. To do this, use a freezer-friendly container or bag, place the stock inside. Label the container or bag with the name and date and place it in the freezer. Stock can normally last for up 6 months and even more denpending on proper storage.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 159Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 72mgSodium: 291mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 21g
These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.