When making chicken stock, I really like using a rotisserie chicken. The roasted chicken gives the stock an added dimension of flavor. Shredded chicken is also a really handy thing to have around, especially during soup season. I prefer making this in a pressure cooker, I think it extracts more flavor and makes a better stock, but you can absolutely make chicken stock without one.

I don’t add any salt to my stock. The stock is almost always reduced down further when it is used and I don’t want it to become salty. Adding salt later, when you go to use the stock, helps you control the seasoning. When adding herbs, I usually try to use up what I have on hand. If I don’t have any fresh herbs, then using dried is fine.

Chicken Stock

1 rotisserie chicken

1 carrot, washed

2 celery stalks

1 yellow onion

1 head garlic

2 bay leaves

1 tsp whole black peppercorns

Misc. herbs such as thyme, parsley, or oregano

Break down the rotisserie chicken. I pull off all the meat I’ll want to eat and shred it. If I’m planning on using it within the next couple of days, I’ll leave it in the fridge. Otherwise I freeze the shredded chicken until I need it. In your largest pot, put the chicken carcass and any of the meat that you didn’t want. I usually don’t bother pulling the meat off the wings and I throw anything that looks a little gristly or unappetizing into the pot.

There is no need to peel the carrot. Cut the carrot and celery into large chunks and place in the pot. Cut the top off the head of garlic and quarter the onion, leaving the skins on. Add these along with the bay, peppercorns, and herbs to the pot. Fill the pot with water, either to the max liquid line if using a pressure cooker, or about an inch or two from the top of your pot.

If using a pressure cooker, bring to high pressure and cook for 1 hour. Remove from heat and let the pressure release naturally. Otherwise simmer on low for 3 hours. When done, allow to cool slightly, then strain through a fine mesh strainer. Allow the stock to cool fully overnight in the fridge. The fat will coagulate at the top and is easy to scoop off when it’s cold.

If I’m not planning on using the stock right away, I portion it out to roughly 4 cup amounts (in clean yogurt containers) and freeze them to use later. If you want a larger or smaller amount measured out, zip lock bags work well for freezing, too.