My family loves rotisserie chicken so sometimes when I’m too lazy to whip up something for dinner and I happen to be near Cold Storage, I will swing by to grab one. However, since it’s a whole chicken, there’s usually leftover chicken meat and I’d save the meat to make chicken porridge the next day and I’ll save all the bones and the chicken carcass to make rotiserrie chicken stock for the porridge. As you can see, there’s absolutely no wastage when we buy a rotisserie chicken – now for just (usually about) S$8, I say it goes a long way!
Now I said I save all the bones for cooking the stock, which means that I carve the chicken and remove all the meat prior to dinnertime – I really don’t suggest that you lick the bones clean during dinner then use them for cooking the stock due to hygiene reasons.
Here’s a simple recipe for you today which you can use as a base for cooking chicken porridge (use stock in place of water), you can add ingredients such as carrots, leafy vegetables, mushrooms, fishballs and noodles to it to make a simple 1-dish meal and the list goes on. Super easy, versatile and tasty – now what’s stopping you? 🙂
- 1-2 rotisserie chicken carcasses
- 2-3 stalks celery, chopped
- 2 carrots, peeled and chopped
- 3 cloves garlic (leave peel on)
- 2-3L water
- Add the chicken carcasses, celery, carrot and garlic to a pot of water and bring it to a boil.
- Simmer for at least 1.5 hours.
- Strain the stock and store accordingly.
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).
Click the link for the full list of soup recipes (with thumbnails).
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