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
Author
Hy-Vee Test Kitchen
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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%