Kitchen / Basics
Soup-Pot Chicken Stock
A long bare-simmer stock built from a stripped rotisserie carcass, no pressure cooker needed.
Converted from the original pressure-cooker method, since I don't own a pressure cooker; my standing practice is a long simmer instead.
Ingredients
Yields about 2-3 quarts. Active time is 10-15 minutes; total time is about 6 hours.
- Bones and carcass from 1 rotisserie chicken
- 10-12 cups water
- 1 onion, quartered, optional
- 4-6 garlic cloves, smashed, optional
- Several slices ginger, optional
- 1 teaspoon salt, optional; final seasoning is normally done when the stock is used
Method
- Strip usable meat from the rotisserie carcass and reserve it for another recipe.
- Put the bones, skin, cartilage, and optional aromatics into a large soup pot.
- Add 10-12 cups water.
- Bring just to a boil, then immediately drop to the barest simmer. Skim any foam in the first 20 minutes.
- Simmer gently, partially covered, for 5-6 hours. Top up with water if the bones start to poke out.
- Strain through a fine-mesh sieve.
- Cool quickly, then refrigerate.
- Remove the solidified fat from the surface when cold if a leaner stock is wanted.
Storage
- Refrigerator: 4-5 days
- Freezer: 2-3 months