Getting the most out of the $5 Rotisserie Chicken

Ingredients

• 1 whole Rotisserie Chicken (store‑bought, about 2.5‑3 lb; keep skin and bones for stock)
• 1 large Carrot (use ends and peels as veggie scrap)
• 2 stalks Celery (use leaves and ends as scrap)
• 1 medium Onion (use outer skins and root end)
• 3 cloves Garlic Cloves (crushed, optional for flavor)
• 1 leaf Bay Leaf (adds depth to stock)
• 1 tsp Whole Black Peppercorns (lightly crushed)
• 12 cups Water (enough to fully cover bones and scraps)
• 1 tsp Salt (optional, add at end of simmer)

Instructions

1. Remove Meat from Rotisserie Chicken

   Place the chicken on a cutting board, pull off the meat using forks or your hands, and trim away any visible fat, gristle, or skin you don’t want in the shredded portion.

   Time: PT10M

2. Weigh and Portion the Shredded Meat

   Weigh the stripped meat, then divide it evenly into two freezer‑safe zip bags for two future meals. Seal and label each bag.

   Time: PT5M

3. Gather Bones, Skin, and Veggie Scraps

   Collect the leftover chicken carcass, skin, and any vegetable trimmings (carrot ends, celery leaves, onion skins, garlic).

   Time: PT5M

4. Combine Bones and Scraps in Pot

   Place the bones, skin, and veggie scraps into the large stock pot. Add 12 cups of cold water, ensuring everything is fully submerged.

   Time: PT2M

5. Bring to a Boil and Skim

   Heat the pot over high heat until the liquid reaches a rolling boil. Reduce heat to medium‑low and skim off any foam or scum that rises to the surface.

   Time: PT10M

   Temperature: 212°F

6. Simmer the Stock

   Add bay leaf, peppercorns, and optional salt. Partially cover the pot and let the stock simmer gently for 3 hours, stirring occasionally.

   Time: PT3H

   Temperature: 185°F

7. Strain the Stock

   Remove the pot from heat. Using a ladle, pour the broth through a fine mesh strainer into a clean container, discarding solids.

   Time: PT10M

8. Cool and Store

   Allow the stock to cool to room temperature, then refrigerate or freeze in portioned containers. Store the shredded chicken bags in the freezer for up to 3 months.

   Time: PT5M

Nutrition Facts

Calories

210

Protein

25 g

Carbohydrates

2 g

Fat

8 g

Fiber

0 g

Ingredient Substitutions

• Instead of Rotisserie Chicken: Cooked chicken thighs, Cooked chicken breast
• Instead of Carrot: Parsnip, Celery
• Instead of Celery: Leek, Fennel
• Instead of Onion: Shallot, Leek
• Instead of Garlic Cloves: Garlic powder (1 tsp), Shallot
• Instead of Bay Leaf: Thyme, Parsley stems
• Instead of Whole Black Peppercorns: White peppercorns, Pepper flakes
• Instead of Water: Low‑sodium chicken broth (for richer flavor)
• Instead of Salt: Soy sauce (1 tsp) for umami

Equipment Needed

• Large Stock Pot
• Cutting Board
• Kitchen Shears or Chef Knife
• Food Scale
• Freezer‑Safe Zip Bags
• Fine Mesh Strainer
• Ladle
• Wooden Spoon

Critical Steps — Do Not Skip

• Removing meat without tearing the chicken to keep pieces usable.
• Skimming foam during the initial boil to ensure a clear stock.
• Maintaining a low simmer for several hours to extract gelatin and flavor.

Chef Tips from the Video

• Roast the bones at 400°F for 20 minutes before adding water for a deeper, richer flavor.
• Add a splash of apple cider vinegar to the water; it helps draw minerals from the bones.
• Use the leftover stock as a base for soups, gravies, or to cook rice for extra flavor.

Troubleshooting

Storage

Refrigerator: Shredded chicken: up to 4 days. Stock: up to 4 days.

Freezer: Shredded chicken: up to 3 months. Stock: up to 3 months.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Make the stock in a larger batch and freeze in ice‑cube trays for easy portioning.
• Shredded chicken can be used in salads, tacos, or soups straight from the freezer.

Frequently Asked Questions