A Recipe That Will Change Everything

You’ll Need:

• 1 rotisserie chicken 
• 2 medium carrots, cut into medium chunks
• 2 celery stalks, cut into medium chunks
• 1 onion, cut into medium chunks
• 2-ish cloves garlic, lightly smashed
• 8 to 10 cups water (enough to cover the ingredients)
• Optional: 1 bay leaf, 1 teaspoon black peppercorns, ginger, fresh herbs (like thyme or rosemary)

What You’ll Do:

Work The Chicken:

Get the rotisserie chicken, and pick the meat completely from the bones. You can normally separate the pieces into 2 baggies, which gives you great add-ins for later soups, stir fries, pastas, etc.    

Next, take every bit of the skin, bones, juice, and other pieces/parts of the chicken and plop that right into a large stockpot.  

Add The Veggie Flavor:

This is so simple. Just dump everything in the pot: carrots, celery, onion, garlic, bay leaf, peppercorns, ginger … it all goes in.

Next, add water until it covers over the ingredients by about one inch. 

Make The Stock:

Simmer, and do this with a lid on for one hour to infuse the stock with all the lovely flavors. Step two is to remove the lid and simmer for 1 more hour to pull off some of the fluid and concentrate the flavors a bit.

It doesn’t need to be an aggressive boil, just a gentle simmer.  

Collect Your Stock:

After simmering, remove the pot from heat. Use a mesh strainer to separate the stock into another pot or large bowl, discarding the solids.

Allow the stock to cool and then transfer to a storage container. It can be refrigerated for up to 4 days or frozen for up to 3 months.

NOTE: there are a thousand reasons why you should make this stock all the time. First of all, it’s dirt simple to do. You can also play with the flavor profile — I add ginger because it brightens the flavor, but you can maybe toss in rosemary or more garlic, etc., as your tastes enjoy. Finally, this stock is transformative to everything from your soups and stews to any sauce you put together. It will take all of those to another level altogether!