Rotisserie Chicken Stock
Recipe type: Stock
Cuisine: Western
Cook time: 
Total time: 
A great way to use up rotisserie chicken.
  • 1-2 rotisserie chicken carcasses
  • 2-3 stalks celery, chopped
  • 2 carrots, peeled and chopped
  • 3 cloves garlic (leave peel on)
  • 2-3L water
  1. Add the chicken carcasses, celery, carrot and garlic to a pot of water and bring it to a boil.
  2. Simmer for at least 1.5 hours.
  3. Strain the stock and store accordingly.
1. Stock can be kept in the fridge for about 2 days and is suitable for freezing.

2. Freeze stock in portions that you would use for cooking so you only defrost what you need.

3. If you use more chicken carcasses, the stock will take on a darker shade and will be richer in taste (for the photo in this post, I used only 1 carcass).
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