Rotisserie Chicken Stock
Combine veggie scraps with leftover chicken (and its bones) to make a versatile stock that can be used in any number of recipes.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at schnucks.com.
Cooking tools:
- Stockpot
- Dutch oven
- Stove
- Fine-mesh sieve
- Slotted spoon
- Mixing bowl
- Airtight container
- Refrigerator
- Freezer
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- bones and scraps from one rotisserie chicken
- 6 sprigs fresh parsley, or herbs of choice
- 1 bay leaf
- 10 whole peppercorns (or 1/2 tsp. ground black pepper)
- 4 cups chopped vegetables and scraps of choice (see recipe notes)
- 6 cups cool water
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
How to Make Chicken Stock from a Rotisserie Chicken - Seward Community Co-op
seward.coop
Chicken Stock
culinaryheirloom.com
Rotisserie Chicken Stock (Gluten Free) by allisappetite
foodsocial.io
Homestyle Chicken & Dumplings
schnucks.com
Easy Rotisserie Roasted Chicken and Vegetable Stock by kiowafoodie
foodsocial.io
Reduced Chicken Stock
makermary.com
Homemade Rotisserie Chicken Stock by glassofweinstein
foodsocial.io
Chicken Stock
recipecloudapp.com