Chicken Stock

Course Main Course, Soup
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 10


  • 2 Whole Rotisserie Chicken Carcass Bone, skin and all!
  • 10 Cups Water
  • Fresh Sage, Thyme and Rosemary
  • 2 Tsp Salt
  • 2 Tsp Pepper Ground


  1. Place the bones from 2 rotisserie chickens in a large stock pot.  Add 10 cups of water, all of the fresh herbs, salt and pepper.  Cover pot and bring contents to a slow boil.  Reduce heat and allow to simmer for about 25-30 minutes.

  2. Remove pot from heat and allow to cool. Using kitchen tongs remove all of the large pieces of carcass and herbs. Pour stock into a large bowl through a strainer. Be sure that you strain out all of the sediment and such so that you have a clear broth remaining.

  3. You can keep this stock in your refrigerator in a sealed container for 1-2 weeks. You can also portion this into smaller containers and freeze for up to 6 months. I have even heard of freezing the stock in muffin tins so that you have individual serving of the liquid gold!