Making homemade chicken stock is a great way to use up leftover rotisserie chicken. The bones, skin, and connective tissue of the chicken impart flavor, body, and nutrients to the stock. Using a rotisserie chicken can be an easy shortcut compared to roasting and simmering a whole chicken just for stock. Here is a closer look at using rotisserie chicken for stock and some tips for best results.
The Benefits of Using Rotisserie Chicken for Stock
There are several advantages to using rotisserie chicken for homemade stock:
- Convenience – Rotisserie chicken is already cooked so there is no need to roast a whole chicken yourself. This saves time and effort.
- Flavor – The seasonings and spices rubbed onto rotisserie chicken help infuse the stock with extra flavor.
- Lower cost – Rotisserie chicken is often cheaper per pound compared to buying a whole raw chicken.
- Leftover use – Making stock is a great way to use up leftover rotisserie chicken meat and bones instead of having them go to waste.
- Nutrition – The bones, skin, and cartilage from the rotisserie chicken provide the stock with valuable gelatin, minerals like calcium and phosphorus, and other nutrients.
As long as the rotisserie chicken is unseasoned or seasoned simply with just salt and pepper, it can make an excellent base for homemade stock.
How to Make Rotisserie Chicken Stock
Here are some simple steps for turning rotisserie chicken into stock:
- Pick the rotisserie chicken over to remove any meat left on the bones. Reserve the chicken meat for another use like chicken salad, casseroles, etc.
- Place the bare chicken carcass, including any bones, skin, and cartilage, into a large stockpot.
- Add in scrap vegetables like onion, carrots, celery, and herbs.
- Pour in enough water to cover the contents by a few inches.
- Bring the pot to a boil over high heat, then reduce to a gentle simmer.
- Simmer the stock for 3-4 hours, skimming off any foam or impurities that rise to the top.
- Strain the finished stock through a fine mesh sieve into a large container. Discard the solids.
- Allow the stock to cool completely before refrigerating or freezing.
When making stock, it’s best to use a heavy pot like a dutch oven to allow for even heat distribution. Avoid letting the stock boil rapidly which can make it cloudy. Simmer it gently for maximum extraction of collagen and nutrients from the chicken bones.
Tips for the Best Rotisserie Chicken Stock
Follow these tips for making the most flavorful, aromatic stock from your rotisserie chicken:
- Use chicken that is a day or two old – The freshness of the chicken does matter when making stock. Chicken that is at least a day old will impart more flavor.
- Include the skin and cartilage – The fattier skin and connective tissues are what give the stock body, mouthfeel, and more gelatin.
- Sachet of herbs and spices – Make a bouquet garni with parsley stems, thyme, bay leaves, peppercorns, and other herbs and spices tied in cheesecloth. This will infuse the stock with extra flavor.
- Scraps of vegetables – Mirepoix aromatics like onions, carrots, and celery along with mushrooms, tomatoes, and greens help round out the flavor.
- Acidity for balance – A squeeze of lemon juice or splash of vinegar helps balance out the richness.
- Long, slow simmer – At least 3-4 hours of gentle simmering is ideal for extracting the most collagen, gelatin, and nutrients.
- Regular skimming – Be diligent about skimming off any scum, foam, and fat that accumulate on the surface for a cleaner stock.
- Quick chill – Rapid chilling helps prevent bacterial growth. Transfer stock to an ice bath or freezer to cool it down fast before refrigerating.
What to Avoid When Making Rotisserie Chicken Stock
There are a few things to keep in mind to avoid ending up with a cloudy or greasy stock:
- Overly seasoned chicken – Chicken flavored with lots of spices and rubs can make the stock taste odd. Look for plain or lightly seasoned chicken.
- Boiling the stock – High heat can emulsify the fat into the stock making it greasy. Gentle simmering is best.
- Not skimming regularly – Failure to skim can lead to a greasy stock with impurities.
- Adding too much water – The more concentrated the stock, the more flavor and body it will have.
- Cooking too long – Extended cooking over many hours can make the stock murky and diminish flavor.
As long as you avoid these potential pitfalls, your homemade rotisserie chicken stock should turn out perfectly light, clear, and full of flavor every time.
How Long Does Rotisserie Chicken Stock Last?
Properly stored, homemade chicken stock made from rotisserie chicken will last:
- Refrigerator – 3 to 5 days
- Freezer – 3 to 6 months
For maximum freshness and flavor, try to use rotisserie chicken stock within 3 days if keeping it refrigerated. Frozen stock may suffer some loss of flavor over an extended period in the freezer.
To extend the shelf life, stock can be canned using a pressure canner. This allows the canned stock to be shelf stable for up to a year.
Uses for Rotisserie Chicken Stock
Homemade rotisserie chicken stock is very versatile. It can be used to enhance flavor in many dishes:
- Chicken noodle soup
- Risotto
- Gravy
- Sauces
- Stews
- Casseroles
- Braised vegetables
- Rice or grains
- Marinades for meats
Rich, homemade stock is delicious on its own served as a warming broth. It can also lend extra nutrition andsavory chicken flavor to a wide variety of recipes.
Substituting Rotisserie Chicken Stock for Broth
Chicken stock and chicken broth are often used interchangeably in recipes. However, there are some differences:
- Chicken stock is made by simmering bones to extract gelatin, collagen, minerals, and nutrients. It has a rich mouthfeel.
- Chicken broth is made by simmering meat and vegetables. It has a lighter, cleaner flavor.
Despite the differences, rotisserie chicken stock can usually be substituted 1:1 for chicken broth in any recipe. The stock will impart a more concentrated chicken flavor and richness from the gelatin compared to a basic broth.
Buying Pre-Made Rotisserie Chicken Stock
While it doesn’t compare to the fresh flavor of homemade, store-bought rotisserie chicken stock can save time in a pinch. Look for brands with:
- Minimal ingredients
- No MSG or additives
- “Organic” or “free-range” chicken
- Higher fat and gelatin content for more body
- Packages rather than cans to avoid BPA linings
- Tetra Pak aseptic packaging that allows for shelf-stable shelf life once opened
Storing and Freezing Rotisserie Chicken Stock
To retain the fresh flavor and shelf life of your homemade stock:
- Refrigerate stock for up to 5 days.
- Freeze stock for 3 to 6 months.
- Portion into freezer bags or containers before freezing.
- Leave 1 inch of headspace in containers to allow for expansion.
- Chill stock rapidly before refrigerating or freezing.
- Avoid repeatedly thawing and refreezing stock.
Food Safety Tips
When working with raw chicken and chicken stock, follow these food safety guidelines:
- Wash hands, utensils, and surfaces that touch raw chicken to avoid cross-contamination.
- Use chicken within 1-2 days of purchase and don’t use chicken past the sell-by date.
- Refrigerate chicken stock within 2 hours of making.
- Bring stock to a boil when reheating.
- Discard stock if mold appears or if it smells or looks off.
Properly handled, rotisserie chicken stock is generally very safe due to the long boiling during stock making. But always practice good food safety when working with raw chicken.
Conclusion
Using a store-bought rotisserie chicken is an easy, budget-friendly shortcut for making your own homemade stock. The bones, skin, and carcass impart rich flavor and nutrients. Simmering the rotisserie chicken remains transforms them into a versatile, healthy liquid gold that adds flavor and body to soups, stews, grains, and more. With a few simple tips, rotisserie chicken stock can become a delicious staple in your cooking repertoire.