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

Ingredient Substitutions

• Instead of Rotisserie Chicken Carcass: Chicken backs and necks, Store‑bought chicken bones
• Instead of Carrots: Parsnips
• Instead of Celery Stalks: Fennel stalks
• Instead of Onion: Leek
• Instead of Garlic Cloves: Garlic powder (1/4 tsp)
• Instead of Bay Leaves: Thyme sprigs
• Instead of Whole Black Peppercorns: Ground black pepper (1/4 tsp)
• Instead of Salt: Sea salt, Kosher salt
• Instead of Fresh Parsley: Thyme

Equipment Needed

• Large Stockpot (6‑8 quart)
• Cutting Board
• Chef Knife
• Fine Mesh Strainer
• Ladle
• Freezer‑Safe Containers or Ice‑Cube Trays

Critical Steps — Do Not Skip

• Removing all usable meat from the carcass before simmering.
• Maintaining a gentle simmer; avoid a hard boil.
• Skimming foam and fat for a clear, longer‑lasting stock.

Chef Tips from the Video

• Roast the carcass and vegetables at 400°F for 20 minutes before adding water for a deeper, roasted flavor.
• Add a splash of apple cider vinegar to the water; it helps extract minerals from the bones.
• Use a slotted spoon to remove solids before straining for a cleaner stock.

Troubleshooting

Storage

Refrigerator: Up to 4 days in a sealed container.

Freezer: Up to 3 months in airtight containers or ice‑cube trays.

Room temperature: Do not store at room temperature; refrigerate or freeze promptly.

Make-Ahead Tips

• Freeze stock in 1‑cup portions for quick addition to soups or sauces.
• Use the solidified fat as a flavorful base for sautéing vegetables.

Frequently Asked Questions