Brimming with comfort and nostalgia, a homemade soup stock from a rotisserie chicken is the unsung hero in culinary chronicles. Leftovers find purpose in this transformative process, unlocking depth and character far beyond their initial debut.
Harness the magic of this humble ingredient, discovering a world where every spoonful hints at the roast’s rich history. A journey from crispy skin to liquid gold awaits, marrying sustainability with delectable flair.
Stay tuned as we delve into this culinary masterpiece, revealing the fine art of crafting the ultimate soup stock from your rotisserie chicken leftovers.
What Is Soup Stock From Rotisserie Chicken?
Soup stock from a rotisserie chicken is a flavorful liquid base that you create by simmering the leftover bones and carcass of a rotisserie chicken. This process allows you to extract the rich flavors and nutrients from the bones, resulting in a delicious and versatile stock that can be used as the foundation for many dishes, not just soups.
To make it, combine the chicken bones with vegetables (like onions, carrots, and celery), herbs, and water, then simmer everything for several hours. The resulting stock is then strained to remove solids and can be used immediately or stored later.
This type of stock is a great way to enhance the flavor of your dishes and a fantastic method to utilize every part of the chicken and reduce food waste.
History Of Soup Stock From Rotisserie Chicken
The use of leftover bones for making stock has roots in frugality, tracing back to ancient times when waste was minimal. The concept of using a rotisserie chicken specifically, however, is more modern. As rotisserie chicken became a supermarket staple in the late 20th century, home cooks discovered the potential of their leftovers.
The flavor from the rotisserie process, these bones transformed mundane broths into rich, savory stocks. This culinary innovation has since become a beloved practice, promoting sustainability while ensuring maximum flavor extraction. A testament to our culinary heritage, soup stock from rotisserie chicken continues to warm kitchens worldwide.
Interesting Facts
- Waste Not, Want Not: Making soup stock from a rotisserie chicken is a great example of utilizing every part of the chicken. It’s an age-old practice that minimizes waste and maximizes flavor.
- Health Benefits: Soup stock from chicken bones contains beneficial nutrients like collagen, gelatin, and trace minerals to support joint health and improve digestion.
- Flavor Upgrade: The flavors in a rotisserie chicken—thanks to the spices and roasting method—are already developed and complex. Transferring these into a stock can add depth and richness that a standard chicken stock may not have.
- Versatility: This stock is not just for soup! It can be used in risotto, casseroles, sauces, gravies, or any recipe for a liquid to add flavor.
- Time Is of The Essence: The longer you simmer the bones, the more flavorful your stock will be. Some chefs simmer their stock for up to 24 hours to extract as much flavor and nutrients as possible.
What Makes Soup Stock From Rotisserie Chicken Special?
- Rich Flavor: Rotisserie chicken has already been cooked and seasoned, often with a blend of herbs and spices. As a result, the stock made from its carcass is deeply flavorful and richer than a store made from raw chicken bones.
- Nutrient-Dense: As the bones simmer, they release valuable nutrients into the stock, such as collagen and minerals, providing health benefits and a delicious taste.
- Versatility: This stock is a culinary powerhouse, providing a flavorful base for many recipes beyond soups, such as stews, risottos, gravies, and sauces.
- Waste Reduction: Using the bones from a rotisserie chicken helps minimize food waste, making it a sustainable choice for home cooking.
- Easy & Economical: Making homemade stock’s an easy and economical way. You can use the leftover bones from a meal and leftover vegetables to create a flavorful stock at no extra cost.
Ingredients List
| Ingredients | Quantity |
| Rotisserie chicken carcass | 1 (including skin and meat) |
| Medium onion | 1 (not peeled, cut in half) |
| Stalk of celery | 1 (cut in half) |
| Small carrot | 1 (cut in half) |
| Black peppercorns | 12 |
Ingredient Tips
- The Chicken: The star of your stock, the rotisserie chicken carcass, should be as clean of meat as possible. However, leaving some meat on the bones can add extra flavor.
- Vegetables: Standard stock vegetables include onions, carrots, and celery. However, experiment with others like leeks, parsnips, or fennel. Remember to wash them thoroughly; you can even leave the skins on for added nutrients and flavor.
- Herbs and Spices: Bay leaves, thyme, and parsley are classic herbs for chicken stock. Peppercorns add a nice heat. Don’t shy away from experimenting with others like rosemary or sage for a different flavor profile.
- Water: Use enough cold water to cover your ingredients. Too much water can dilute the flavor of your stock.
- Simmer Time: The longer you simmer your stock, the richer the flavor. However, avoid boiling as it can make the stock cloudy.
Can You Vary The Soup With Other Ingredients?
- Grains: Adding grains like rice, barley, or pasta can give the soup extra body and make it more filling.
- Vegetables: Depending on the season and what’s available, you can add all sorts of vegetables to your soup, from root vegetables like carrots and parsnips in the winter to lighter options like zucchini and bell peppers in the summer.
- Legumes: Beans, lentils, and chickpeas can add a good source of plant-based protein to your soup.
- Herbs and Spices: These can greatly change the flavor profile of your soup. Consider bay leaves, thyme, rosemary, or cumin. Or, for an Asian twist, try lemongrass, ginger, and star anise.
Recipe Directions
To make the homemade chicken broth, place the rotisserie chicken carcass into a large pot, including any bits of skin and meat still adhering. Add one medium onion (not peeled, cut in half), one stalk of celery (cut in half), one small carrot (cut in half), and twelve black peppercorns. Fill the pot with enough water to cover the ingredients and bring it to a boil.
Once boiling, reduce the heat, cover the pool, and let it simmer for 1 to 2 hours. This allows the flavors to meld and infuse into the broth. After simmering, strain the broth to remove any solids and discard them.
Now, you have a flavorful homemade chicken broth ready to be used in your favorite recipes. It adds a rich depth of flavor and can be used as a base for soups, stews, or any other dishes that call for chicken broth. Enjoy the homemade goodness!
Variations, Add-Ons, And Toppings
Variations And Add-Ons
- Different Proteins: Add diced ham, shredded turkey, tofu, or seafood like shrimp or clams.
- Grains and Pasta: Add cooked rice, quinoa, orzo, noodles, or small pasta shapes.
- Vegetables: Tailor your veggies to the seasons or your personal preference. Options include bell peppers, peas, corn, butternut squash, sweet potatoes, broccoli, or kale.
- Legumes: Chickpeas, lentils, and different types of beans can be added for more protein and fiber.
- Spices and Herbs: Experiment with different flavors using herbs and spices. For example, add cumin, chili powder, and cilantro for a Mexican-inspired soup. For an Asian twist, add ginger, garlic, soy sauce, and scallions.
- Creamy Variation: Add a splash of cream or coconut milk at the end of cooking for a creamy soup.
Toppings
- Fresh Herbs: Chopped fresh parsley, cilantro, basil, or dill can add color and freshness.
- Cheese: Shredded cheese like cheddar, mozzarella, or a sprinkle of parmesan can add a savory touch.
- Croutons or Toasted Bread: For a satisfying crunch.
- Nuts and Seeds: Toasted pumpkin seeds, sunflower seeds, or sliced almonds can add texture and nutritional value.
- Sour Cream or Greek Yogurt: A dollop can add creaminess and tanginess to the soup.
- Avocado: Slices or cubes of avocado can give the soup a rich creaminess.
- Lime Wedges: For a hit of acidity, especially in spicier soups.
- Fried Onions or Garlic can add a delicious crunch and extra flavor.
Scaling The Recipe
Scaling a recipe up or down allows you to adjust the quantities of ingredients based on your desired serving size. To mount the chicken broth recipe, multiply or divide the elements by the desired factor.
For instance, if you want to make a larger batch, you can increase the number of rotisserie chicken carcasses, onions, celery stalks, carrots, and black peppercorns accordingly.
Similarly, if you wish to make a smaller portion, divide the ingredients proportionally. However, when scaling the recipe, it’s important to adjust the cooking time and water amount to maintain the desired flavor and consistency.
With the flexibility to scale the recipe, you can customize the chicken broth to suit your needs and create a delicious base for various culinary creations.
What Is Used For Garnishing?
- Fresh Herbs: Chopped fresh herbs like parsley, dill, chives, or basil can add color and enhance the soup’s flavor. Whole sprigs can also be used for a more elegant presentation.
- Cream or Yogurt: A drizzle or dollop of cream, sour cream, or Greek yogurt can add a touch of richness and a visually pleasing contrast.
- Cheese: A sprinkle of grated cheese such as parmesan, cheddar, or feta can add flavor.
- Nuts and Seeds: A sprinkle of toasted nuts or seeds (like pumpkin seeds or sesame seeds) can add crunch and a nutty flavor.
- Croutons: These add a satisfying crunch and can be made from various types of bread.
- Freshly Ground Pepper: A turn or two of the pepper mill just before serving can enhance the soup’s flavor.
- Citrus Zest or Wedges: Grated lemon, lime, or orange zest can add a refreshing tang, while citrus wedges served on the side let guests adjust the acidity to their liking.
- Edible Flowers: These can add a touch of elegance to your soup; make sure they’re safe to eat.
- Microgreens or Sprouts: These tiny, tender greens can add freshness and visual appeal.
- Olive Oil or Infused Oils: A drizzle can contribute to a glossy finish and add a depth of flavor, especially if you’re using an infused oil like chili, garlic, or herb oil.
Can I Make Soup In A Slow Cooker Or Instant Pot?
Slow Cooker
- As the name suggests, a slow cooker cooks food over a long period, typically several hours. This slow, gentle cooking can help develop deep flavors in your soup.
- You add your ingredients to the pot, set the desired heat level (low or high), and let it cook for the specified time. This is a great option if you want to prepare your soup in the morning and come home to a hot, ready meal in the evening.
Instant Pot
- The Instant Pot uses pressure cooking, significantly speeding up the cooking process. You can make soup in an Instant Pot in a fraction of the time it would take in a slow cooker or on the stovetop.
- This is an excellent option if you need more time but want a flavorful, home-cooked soup. The “Saute” function also allows you to brown meat or sauté vegetables before pressure cooking, adding more flavor to your soup.
Can I Use Store-Bought Broth, Or Should I Make My Own?
Store-Bought Broth
- This is a convenient and time-saving option. Many high-quality chicken broths are available in grocery stores that can provide a great base for your soup.
- When purchasing store-bought broth, look for low-sodium versions, as this allows you more control over the salt content. Also, check the ingredients list for additives or preservatives, which some may wish to avoid.
Homemade Broth
- Making your chicken broth, especially from a rotisserie chicken, allows you to control the ingredients and flavor. It’s a fantastic way to use leftovers and get the most out of your chicken.
- Homemade broth is typically richer and more flavorful than store-bought options, and it’s also economical, especially if you’re using bones and vegetables that would have otherwise been thrown away.
Can I Use Different Types Of Meat/Fish/Pasta/Vegetable?
- Meat: You can add other types of meat like beef, pork, or even leftover Thanksgiving turkey. Always remember to cook your meat properly before adding it to the soup.
- Fish: Seafood can also be added to your soup for a different flavor profile. You could include shrimp, clams, or firm fish like salmon or cod. Be mindful of the cooking time, as most seafood only requires a short time.
- Pasta: Numerous pasta shapes work well in soups. Small pasta shapes like orzo, ditalini, or farfalle are often used, but you can also break up spaghetti or linguine. Consider adding the pasta towards the end of the cooking time to prevent it from becoming too soft.
- Vegetables: The options here are almost limitless. Traditional soup vegetables include carrots, onions, celery, and potatoes, but you can also add bell peppers, zucchini, peas, tomatoes, leafy greens like spinach or kale, and so much more.
Success Tips – Tips And Tricks For Making Soup
Simmer gently for a rich, clear broth for a successful rotisserie chicken soup stock. Include aromatic vegetables and herbs for added flavor depth. Don’t discard leftover vegetables; they can bring character to your store. Finally, strain well and adjust seasonings to taste before using them in your favorite recipes.
Prepping Tips
- Gather all your ingredients before starting to make your workflow smoother.
- Clean your vegetables thoroughly. You can leave the skins on as they add flavor and nutrients.
- Break down your chicken carcass into pieces that fit comfortably in your pot.
- For added flavor, you can roast the chicken bones and the vegetables slightly before adding them to the pot.
- Chop your vegetables into large chunks. They’ll be simmering for a long time, and smaller pieces might break down too much.
Cooking Time Tips
- Once you’ve brought your ingredients to a boil, reduce the heat to low and let the stock simmer gently. A rapid boil can make the stock cloudy.
- For a deeper flavor, simmer the stock for a longer period. 2-3 hours is usually sufficient, but you can simmer it for up to 24 hours.
- Remember to skim off any impurities that float to the surface during the first part of simmering. This will result in a clearer stock.
- Please don’t rush the straining process; allow the stock to pass through the filter at its own pace to ensure clarity.
- Let your stock cool before storing. It can then be refrigerated for up to a week or frozen for 3-4 months.
Nutritional Values
Soup stock from a rotisserie chicken is low in calories but high in valuable nutrients. It provides essential proteins, vitamins, and minerals, including Vitamin B, selenium, and zinc. Collagen and gelatin from the chicken bones support joint health, while vegetables contribute to your daily fiber and antioxidant intake.
What Are The Total Calories In The Soup?
The total calories in a soup made with rotisserie chicken stock vary greatly depending on the specific ingredients and quantities used. Generally, a basic chicken stock made from the bones of the chicken, some vegetables (like onions, carrots, and celery), and herbs might have around 40-60 calories per cup.
The calorie count will increase when you transform that stock into a soup by adding meat, vegetables, grains, or legumes. For example, a cup of chicken noodle soup might have around 120-150 calories, while a creamier chicken and vegetable soup might have closer to 200-250 calories per cup.
Dietary Restrictions For The Recipe
- Gluten-Free: As long as the chicken and the ingredients used to make the stock (such as vegetables and herbs) are gluten-free, this should be suitable for a gluten-free diet. However, if you add ingredients like pasta or certain thickening agents to the soup, ensure they’re also gluten-free.
- Dairy-Free: The chicken stock is typically dairy-free, but turning it into a soup and adding ingredients like cream or cheese would not be suitable for a dairy-free diet.
- Low-Sodium: You control the amount of salt in homemade stock, making it a good option for a low-sodium diet. Be cautious with store-bought ingredients and choose low-sodium or unsalted versions when available.
- Paleo/Keto: As long as you’re using ingredients that align with these diets (basically, avoiding grains, legumes, and certain vegetables), chicken stock can be a great base for paleo or keto soups.
Health Benefits Of The Recipe
- Bone Broth: The chicken bones used to make the stock can provide collagen, which supports joint health and skin elasticity. The bone marrow can also contribute to your intake of vitamins, minerals, and essential fatty acids.
- Hydration: Soup is a great source of hydration due to its high water content, which helps maintain body fluid balance and aids in digestion.
- Immune Support: The vegetables and herbs used in the stock can provide vitamins, minerals, and antioxidants which support immune health.
- Digestive Health: Adding fiber-rich vegetables or grains to your soup can contribute to digestive health by promoting regular bowel movements and feeding your gut bacteria.
- Low in Fat and Calories: Chicken soup can be quite common in fat and calories, especially if you skim off the fat after the stock is cooled. This can be beneficial if you’re watching your calorie intake.
Nutrition Table
Can I Make Soup Lower In Sodium?
- Make Your Stock: When you make homemade stock, you have total control over the amount of added salt. This can be a huge sodium saver compared to store-bought stocks or broths, which can be high in sodium.
- Use Low-Sodium or No-Sodium Store-Bought Broth: If you’re using store-bought broth, opt for low-sodium or sodium-free versions. Always check the nutrition labels for the sodium content.
- Limit Added Salt: Be mindful of how much salt you add to the soup during cooking. You can also replace some salt with other spices and herbs to enhance the flavor without increasing the sodium content.
- Taste Before Seasoning: Before adding extra salt to the table, taste the soup first. It may not need any additional seasoning.
How Can I Make Soup Lower In Sugar?
- Avoid Sugar-Heavy Ingredients: Some ingredients, such as canned tomato products, often have added sugar. Opt for fresh tomatoes or look for canned varieties without added sugar.
- Limit Sweet Vegetables: While all vegetables have some natural sugars, some, like corn and carrots, have more than others. Balance these with less sweet vegetables like leafy greens, broccoli, and zucchini.
- Be Mindful of Seasonings: Certain seasonings and sauces, like teriyaki or barbecue sauce, can be high in sugar. Opt for low-sugar or sugar-free alternatives, or use herbs and spices for flavor.
- Check Canned Goods: If using canned beans or vegetables in your soup, check the label for added sugars. Choose low-sugar or no-sugar-added varieties.
How To Serve Soup At Its Best?
- Serve Hot: Most soups are best served hot. Be sure to heat the soup thoroughly before serving. If you’re reheating a larger quantity, stirring occasionally for even heating is helpful.
- Use Warm Bowls: To keep your soup warm for longer, you can slightly warm the serving bowls before ladling in the soup. This can be done by filling the bowls with hot water and emptying them before serving or placing them in a warm oven for a few minutes.
- Use the Right Utensils: A large, deep spoon is best for soup. A fork might also be helpful if the soup includes larger chunks of vegetables or meat.
Perfect Side Dishes To Complement The Recipe
- Crusty Bread: A slice of warm, crusty bread like a baguette or sourdough is ideal for sopping up the flavorful broth.
- Salad: A light, fresh salad can be a refreshing contrast to a warm soup. Consider a simple green salad or something with citrus to cut through the soup’s richness.
- Roasted Vegetables: Seasonal roasted vegetables are a great side that can add a bit of crunch and a contrasting flavor.
- Quinoa or Rice Pilaf: A grain-based side like quinoa or rice pilaf can add a nice texture contrast and help make the meal more filling.
How Long Can We Store The Soup?
Refrigeration
- Chicken soup can be stored in the refrigerator for 4 to 5 days.
- Ensure the soup is stored in airtight containers or covered tightly with plastic wrap or foil.
- Allow the soup to cool down to room temperature before refrigerating.
Freezing
- Chicken soup can be stored in the freezer for longer-term storage.
- Properly label and date the containers or bags for easy identification.
- Chicken soup can be frozen for approximately 2 to 3 months, but for the best flavor and quality, consuming it within 1 to 2 months is recommended.
Can I Make Soup In Advance?
- Cook the soup: Prepare it according to your recipe and let it cool to room temperature.
- Refrigeration: If you plan to consume the soup within a few days, store it in airtight containers or cover it tightly in the refrigerator. It can typically be stored in the fridge for 4 to 5 days.
- Freezing: Use freezer-safe containers or freezer bags to store the soup longer. Label and date the containers or bags and store them in the freezer. Soup can generally be frozen for 2 to 3 months, but for best quality, consuming it within 1 to 2 months is recommended.
- Thaw and reheat: When you’re ready to enjoy the soup, thaw it overnight in the refrigerator if it is frozen. Reheat the soup on the stovetop or microwave until it reaches a safe internal temperature of 165°F (74°C). Stir the soup occasionally during reheating to ensure even heat distribution.
What Can We Do With Leftovers?
- Use the soup as a sauce for casseroles or baked dishes by combining it with cooked meat, vegetables, and cheese before baking.
- Blend the soup and use it as a sauce for pasta or roasted vegetables.
- Use the soup as a cooking liquid for grains like rice or quinoa to infuse them with flavor.
- Use the soup to make sauces or gravies by reducing it and thickening it with cornstarch or flour.
Special Tools/Equipments
- Large Pot: A large pot is necessary for simmering the chicken carcass and ingredients. Choose a bank that can comfortably accommodate the elements and has a lid.
- Strainer or Sieve: A strainer or sieve is useful for separating the solids from the broth. It helps strain out the bones, vegetables, and peppercorns, leaving you with a clear broth.
- Ladle: A spoon makes transferring the broth from the pot to containers or serving bowls easy. It helps control the pouring and reduces spills.
- Airtight Containers: Having airtight containers or jars is essential to store the broth. They keep the broth fresh and prevent any leakage in the refrigerator or freezer.
- Storage Bags: Freezer-safe storage bags can freeze individual portions of the broth. They save space and allow for easy thawing and reheating.
- Cutting Board and Knife: You’ll need a cutting board and a knife to halve the onion, celery, and carrot. Choose a blade suitable for chopping and slicing.
- Heat-resistant Oven Mitts or Pot Holders: As you’ll be working with hot pots and ladling hot broth, it’s important to have heat-resistant oven mitts or pot holders to protect your hands.
Frequently Asked Questions
Can I Use A Leftover Roasted Chicken Carcass Instead Of A Rotisserie Chicken Carcass?
Yes, you can use a leftover roasted chicken carcass. The key is to use a chicken carcass that still has bits of meat and skin adhering to it, as this will add flavor to the stock.
Can A Slow Cooker Or Instant Pot Make The Soup Stock?
You can use a slow cooker or Instant Pot to make the soup stock. Place the chicken carcass, vegetables, and peppercorns in the cooker, add water to cover the ingredients, and cook on low heat for several hours (8-10 hours in a slow cooker or around 2 hours on high pressure in an Instant Pot).
Can I Freeze The Soup Stock In Ice Cube Trays For Convenient Portioning?
Yes, freezing the soup stock in ice cube trays is a great way to portion it for future use. Once frozen, transfer the stock cubes to a freezer-safe bag or container for easy access and thawing when needed.
Can I Reuse The Cooked Vegetables From The Stock For Another Recipe?
While the vegetables used in making the stock have imparted their flavors to the broth, they can become mushy and less appealing in texture. Discarding the vegetables used for storing and using fresh ones when making soups or other dishes with the stock is generally recommended.
Can I Use The Soup Stock As A Substitute For Water In Other Recipes?
Absolutely! The homemade soup stock can be a flavorful substitute for water in various recipes. It can enhance the taste of grains, rice, and legumes or add depth to sauces, gravies, and braises. Remember that the stock may contain some salt, so adjust the seasoning accordingly.
Soup Stock From Rotisserie Chicken With Magic Of Perfect 5-Ingredients
Course: Stock Recipe6
servings15
minutes30
minutes150
kcalCreate homemade soup stock using a rotisserie chicken carcass. Simmer the carcass with onion, celery, carrot, and peppercorns to infuse rich flavors into the broth.
Ingredients
Rotisserie chicken carcass
Medium onion
The stalk of celery
Small carrot
Black peppercorns
Step-By-Step Directions
- Gather your ingredients: You’ll need a rotisserie chicken carcass (including any bits of skin and meat still adhering), 1 medium onion (not peeled, cut in half), 1 stalk of celery (cut in half), 1 small carrot (cut in half), and 12 black peppercorns.
- Place the chicken carcass in a large pot: Break the carcass into smaller pieces if needed to fit in the pot.
- Add the vegetables and peppercorns: Place the onion halves, celery halves, carrot halves, and black peppercorns into the pot with the chicken carcass.
- Fill the pot with water: Pour enough water into the bank to cover the ingredients. The amount of water may vary depending on the size of the pool and the carcass. Aim for approximately 8 to 10 cups of water.
- Bring the mixture to a boil: Place the pot on the stove over high heat and bring the mixture to a boil.
- Reduce heat and simmer: Once the mixture is boiling, reduce the heat to low. Cover the pot with a lid and let it simmer for 1 to 2 hours. Steaming allows the flavors to develop and the chicken essence to infuse into the broth.
- Strain the broth: After simmering, carefully pour the broth through a strainer or sieve to separate the solids from the liquid. Discard the chicken carcass, vegetables, and peppercorns.
- Use or store the soup stock: The strained broth is now ready to use in your desired recipes. You can use it immediately or let it cool down before storing it. If keeping, transfer the broth to airtight containers and refrigerate for 4 to 5 days or freeze for longer-term storage.
Recipe Video
Notes
- Seasoning: The rotisserie chicken carcass may already have some seasoning on it. Be mindful of the salt content in the corpse, as it can affect the overall flavor of the stock. You may need to adjust the amount of additional salt you add during cooking.
- Cooling and storing: If you plan to keep the stock, it’s important to cool it down quickly to prevent the growth of bacteria. You can use an ice bath or divide the store into smaller containers to cool down faster. Once cooled, transfer it to airtight containers and label them with the date before refrigerating or freezing.
- Fat removal: After refrigeration, you may notice a layer of solidified fat on the surface of the stock. You can remove it by skimming it off with a spoon or using a fat separator. Alternatively, let the store cool and solidify in the refrigerator, then lift off the solidified fat layer.
- Chinese Chicken Soup Recipe A Bowl Of Comfort And Traditional Ingredients - October 3, 2023
- Red Pepper Soup Recipe For A Spicy And Sweet Touch Of Ingredients - October 3, 2023
- Artichoke Soup Recipe With Rich Ingredients To Elevate Your Culinary Skill - October 3, 2023