Place carcass and trimmings from rotisserie chicken in a 5-quart stockpot. Add celery, carrots, yellow onion, garlic, parsley, thyme, sage, bay leaves, kosher salt, and black peppercorns. Cover with cold water.
Recipe
Description
Use every part of your rotisserie chicken ... including the bones! Make your own chicken stock using just a few additional ingredients.
Servings and Ingredients
Ingredients
Serves 15
Quantity | Ingredient | Add |
---|---|---|
1 Hy-Vee whole rotisserie chicken, carcass, bones, and trimmings | ||
2 stalk(s) celery, sliced | ||
2 carrots, chopped | ||
1 yellow onion, chopped | ||
½ head(s) garlic, halved | ||
4 sprig(s) fresh parsley | ||
4 sprig(s) fresh thyme | ||
3 sprig(s) fresh sage | ||
2 Hy-Vee dried bay leaves | ||
1 tsp. kosher salt | ||
10 whole black peppercorns | ||
7 c. cold water |
Things To Grab
- 5-quart stockpot
Directions
Slowly bring to a boil; reduce heat. Simmer, covered, 1 to 1-1/2 hours. Strain; discard solids. Refrigerate for up to 3 days or freeze for up to 6 months.
Nutrition facts
Servings
25 Calories per serving
1/2 cup
Amounts Per Serving
- Total Fat: 0g
- Cholesterol: 10mg
- Sodium: 150mg
- Total Carbohydrates: 2g
- Protein: 3g
Daily Values
0%
Iron 0%
0%
Calcium 0%
0%
Vitamin D 0%
0%
Potassium 2%