Homemade Chicken Stock from Costco Rotisserie Carcass

Ingredients

• •1 (bones, skin, leftover meat scraps) Costco rotisserie chicken carcass
• •1 large (leave skin on for color) onion, quartered
• •2 carrots, cut into chunks
• •2 celery stalks, cut into chunks
• •4 garlic cloves, smashed
• •2 bay leaves
• •1 teaspoon whole black peppercorns
• •1 small bunch fresh parsley stems
• •10–12 cups cold water

Instructions

1. 1Place the rotisserie chicken carcass in a large stockpot.
2. 2Add the quartered onion, carrot chunks, celery chunks, and smashed garlic cloves to the pot.
3. 3Add the bay leaves, black peppercorns, and fresh parsley stems.
4. 4Pour the cold water over everything, making sure the carcass and vegetables are fully submerged.
5. 5Bring the mixture to a boil over high heat, then immediately reduce to a gentle simmer.
6. 6Skim off any foam or impurities that rise to the surface during the first few minutes.
7. 7Simmer uncovered for 2–3 hours, allowing the flavors to develop and concentrate.
8. 8Strain the stock through a fine-mesh sieve or cheesecloth into a clean pot, discarding the solids.
9. 9Cool the stock to room temperature before storing it in the refrigerator or freezer.
10. 10Skim off any solidified fat from the surface once fully chilled, if desired for a lighter broth.