Meal prep with rotisserie chicken

Ingredients

• 1 piece Rotisserie Chicken Carcass (bones, skin, and any leftover meat; reserve meat for other meals)
• 2 large Carrots (peeled and cut into 2‑inch pieces)
• 2 stalks Celery Stalks (cut into 2‑inch pieces)
• 1 medium Onion (quartered, skin left on for color)
• 2 cloves Garlic Cloves (crushed)
• 2 leaves Bay Leaves
• 5 grams Whole Black Peppercorns (about 5‑10 peppercorns)
• 1 tsp Salt (optional, adjust to taste after straining)
• 2 sprigs Fresh Parsley (optional, adds bright flavor)
• 8 cups Cold Water (enough to fully cover the carcass and vegetables)

Instructions

1. Remove Meat from Carcass

   Pull off any remaining chicken meat from the rotisserie carcass and set aside for salads, sandwiches, or other meals.

   Time: PT5M

2. Prep Aromatics

   Peel and chop carrots, celery, and onion; crush garlic cloves.

   Time: PT5M

3. Combine Ingredients in Pot

   Place the carcass, chopped vegetables, bay leaves, peppercorns, and parsley into the stockpot. Add cold water until everything is fully submerged.

   Time: PT10M

4. Bring to a Boil and Simmer

   Heat over medium‑high until a rapid boil appears, then immediately reduce to a low simmer. Skim off any foam that rises to the surface.

   Time: PT2H

   Temperature: Low simmer

5. Strain and Cool

   After 2 hours, turn off the heat. Use a ladle to remove the fat layer that rises to the top, then pour the stock through a fine mesh strainer into a clean bowl. Let cool to room temperature, then refrigerate uncovered for 30 minutes to allow the remaining fat to solidify on the surface.

   Time: PT15M

6. Portion and Freeze

   Discard the solid fat or keep it for later use. Transfer the cooled stock into freezer‑safe containers or ice‑cube trays (about 1‑cup portions). Label with date and freeze.

   Time: PT10M

Nutrition Facts

Calories

40

Protein

5 g

Carbohydrates

2 g

Fat

2 g

Fiber

0 g