Rating: 4 stars
8 Ratings
  • 5 star values: 4
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  • 1 star values: 1

Rotisserie chicken is the secret to this super simple chicken stock -- best of all, it can be stored in your freezer for up to 6 months!

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary

25 mins
2 hrs 30 mins
2 hrs 55 mins
about 6 cups


Ingredient Checklist


Instructions Checklist
  • Place chicken bones in a 6-quart Dutch oven. Add celery, carrots, onion, parsley, bay leaves, garlic, salt, thyme, and peppercorns. Add the water. Bring to boiling; reduce heat. Simmer, covered, for 2-1/2 hours. Remove chicken pieces from Dutch oven.

  • Strain stock into a large bowl through two layers of 100-percent-cotton cheesecloth placed in a colander. Discard vegetables and seasonings. If desired, clarify stock.*

  • If using the stock while hot, skim off fat. Or chill for 6 hours; lift off fat. If desired, when chicken is cool enough to handle, remove meat from bones, discarding bones. Reserve chicken for another use. Place stock and reserved chicken in separate airtight storage containers. Cover and chill for up to 3 days or freeze for up to 6 months.


To clarify hot strained stock, return the stock to the Dutch oven. In a small bowl combine 1 lightly beaten egg white and 1/4 cup cold water. Stir water mixture into stock. Bring to boiling. Remove from heat; let stand for 5 minutes. Strain again.

Nutrition Facts

30 calories; fat 2g; cholesterol 5mg; saturated fat 1g; carbohydrates 1g; protein 2g; sodium 435mg; calcium 10.1mg; iron 0.2mg.