Make chicken stock from your Costco rotisserie chicken scraps! #chickenstock #culinaryschool, by Alex Belew on YouTube. 1 min 27 s.
- Video length
- 1 min 27 s
- Time to do it
- 3 hours
- Difficulty
- Easy
- Steps
- 8
What you need
Steps
Pick the leftover meat off the carcass and set it aside for another meal. Keep the bones, skin, cartilage and the jelly and juices left in the container.
Put the carcass and scraps in a large pot. Cover with cold water by about 2 inches (5 cm), so everything stays submerged.
Add the halved onion, chopped carrot, celery, bay leaf and a few peppercorns. Skip salt for now, since the stock will reduce.
Set the pot over medium heat and bring it to a gentle simmer. Skim off the grey foam that rises to the top in the first 15 minutes.
Turn the heat down low and simmer uncovered for 1.5 to 3 hours. Keep it barely bubbling and top up with hot water if the bones start to show.
Pour the stock through a fine mesh strainer into a large bowl. Discard the bones and vegetables, which have given up their flavour.
Cool the stock quickly, then chill it in the fridge. Lift off the firm fat layer on top and season the stock with salt to taste.
Store in the fridge for up to 4 days, or freeze in portioned containers for up to 3 months.
Tips and common mistakes
Never let the pot boil hard, because it churns fat and sediment into the stock and makes it cloudy.
Cool the stock within 2 hours of finishing. Set the bowl in a sink of ice water to speed this up before it goes in the fridge.
Wash your hands, the sink and the board with hot soapy water after handling raw poultry scraps.
Reduce the strained stock by half for a stronger base, but only add salt after reducing.
Questions
Can I use the skin and fat in the stock?
Yes, a little skin adds body and flavour, and the fat is easy to skim off once the stock is chilled. Leave out any heavily seasoned or sauced scraps if you want a neutral taste.
How long does homemade chicken stock keep?
About 4 days in the fridge in a sealed container, or up to 3 months in the freezer. Reheat it to a rolling boil before using if it has been stored for a few days.
Why is my stock cloudy?
Usually from a hard boil or from not skimming the foam early on. It is still safe and tastes fine, but a slow, gentle simmer gives you a clearer result.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
