8 Recipes Using Every Part of a Rotisserie Chicken

Ingredients

• 1 whole Rotisserie Chicken Carcass (includes neck, spine, skin, and any leftover meat)
• 2 medium Carrots (peeled and roughly chopped)
• 2 Celery Stalks (roughly chopped)
• 1 medium Parsnip (peeled and chopped (optional))
• 1 large Onion (quartered)
• 1 head Garlic (cloves separated and smashed)
• 3 sprigs Fresh Thyme (stems removed)
• 1/4 cup Fresh Parsley (chopped)
• 2 Bay Leaves (dried)
• 1 tablespoon Whole Black Peppercorns (whole)
• 12 cups Cold Water (about 3 quarts, cold)
• 1 tablespoon Vegetable Oil (for light coating of carcass)
• 1 tablespoon Baking Soda (sprinkled on foil to absorb fat)
• 1 sheet Aluminum Foil (shiny side up, for lining baking sheet)

Instructions

1. Preheat Oven

   Set the oven to 450°F (convection preferred) and let it fully preheat.

   Time: PT10M

   Temperature: 450°F

2. Prepare the Carcass

   Remove any large pieces of meat from the rotisserie chicken and set aside for later dishes. Lightly rub the remaining carcass, spine, and neck with vegetable oil.

   Time: PT5M

3. Roast Carcass

   Line the rim baking sheet with aluminum foil, sprinkle the foil with baking soda, and place the carcass on top. Roast for about 25 minutes, rotating once, until the breast reaches 155°F and the thigh reaches 175°F.

   Time: PT25M

   Temperature: 450°F

4. Chop Vegetables

   While the carcass roasts, peel and roughly chop carrots, celery, parsnip (if using), quarter the onion, and smash the garlic cloves.

   Time: PT10M

5. Transfer to Stockpot

   Place the roasted carcass, spine, neck, and all chopped vegetables into a large stockpot. Add thyme, parsley, bay leaves, and peppercorns. Cover with 12 cups cold water (about three times the volume of solids).

   Time: PT5M

6. Bring to Simmer

   Heat the pot over medium heat until the surface just begins to bubble. Skim any foam that rises to the surface if you desire a clearer stock.

   Time: PT10M

7. Simmer Stock

   Reduce heat to maintain a gentle, bare simmer (tiny bubbles). Partially cover and let simmer for 4 hours, stirring occasionally.

   Time: PT4H

8. Strain and Cool

   Remove the pot from heat. Let sit 5 minutes, then strain the liquid through a fine mesh sieve into a clean container. Discard solids.

   Time: PT15M

9. Cool and Store

   Allow the stock to cool at room temperature for about 1 hour, then refrigerate. Use within 4 days or freeze in airtight containers for up to 3 months.

   Time: PT1H

Nutrition Facts

Calories

15

Protein

1 g per cup

Carbohydrates

1 g per cup

Fat

0.5 g per cup

Fiber

0 g per cup