Who knew the things you have on hand could add so much (and cost nothing more)?
During the summer, we are incredibly flexible with dinner plans as we most often get together with family on an impromptu basis. We each bring what's in our fridge or about to go bad and create some kind of dinner concoction that will feed us all and allow us to be together.
Earlier in the week I used a rotisserie chicken for baked chicken tacos (literally 20 minutes to the table, including rice). What I had left included the bones, skin, and some bits of meat that stuck to the bones when I shredded it.
Do not throw away a rotisserie chicken carcass (terrible word, but let's worry about accuracy first and appeal second). Let me repeat. DO NOT THROW AWAY THE LEFTOVERS.
What you have in front of you that may be less than appealing is a flavor dark-horse. These bones can give you incredible stock in less than an afternoon and with little effort.
Easy Rotisserie Chicken Stock
1 rotisserie chicken carcass
1 onion, skin on
1 bundle of celery hearts, bottom on
1 handful of garlic cloves, not peeled
1 tbsp whole black peppercorns
2-3 dried red chilis, optional
1 gallon water
1 cup carrots, roughly chopped
1 tsp apple cider vinegar
salt & ground pepper to taste
Place all ingredients except for apple cider vinegar in a stock-pot and simmer on medium for 45 minutes (we used half a bag of shredded carrots because it was our leftover option that needed to be used). Pour through a fine colander and simmer on medium-low for an additional 15-20 minutes until desired concentration and volume is acquired. Add apple cider vinegar, adist to taste and let cool. Pour through a finer seive into mason jars. Store in the fridge for up to 2 months. Settling is natural and the fat will congeal on the top. Not to fear- if you do not like the fat, simply skim it off once it's been refrigerated. We find it gives a richer flavor, but to each their own preference- and that's the beauty of this recipe!
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