I like to make the most of a Costco rotisserie chicken. I can stretch it for three meals.
1. Chicken with stuffing and glazed carrots
2. Chicken pesto lasagna roll-ups
3. Chicken noodle soup
The secret to tasty chicken stock is in the bones. By crushing the chicken bones you release all the marrow and yummy goodness into the stock. You know you have a good stock when it's like Jell-o in the fridge -- that means the bones really got into the stock. I do cheat a little bit by adding a can of store bought stock just to boost the flavor, but it's not necessary.
1 leftover rotisserie chicken
2 Tbs. olive oil
1 onion, chopped
2 celery ribs, chopped
2 carrots, chopped
handful of fresh parsley
2 fresh rosemary sprigs
1 tsp. dried thyme
1 bay leaf
6 cups water
1 can chicken stock (optional)
salt and pepper
Remove all the edible meat left on the chicken and store in the fridge (in case you'd like to use it for chicken noodle soup later).
Using a mallet or the bottom of a wine bottle, crush that carcass so that all the bones are broken up.
Heat the oil over medium high in a large soup pot. Add the onion, celery and carrots and cook for about five minutes. Add the chicken, parsley, rosemary, thyme and bay leaf and cook till onions are translucent, about 10 minutes. Add pepper to taste. Add the liquid, cover and simmer for about three hours. Salt to taste.
Set a fine-mesh strainer over a large liquid measuring cup and carefully strain the stock to remove bones, veggies and other flavor enhancers. You may need to do this in batches. Toss the solid ingredients. Store stock in jars. You can freeze the jars but make sure not to fill them all the way to the top to allow stock to expand when freezing (science!)
If you're making chicken noodle soup, add the chicken meat back to the stock. Add egg noodles to boiling soup and cook till al dente. Yum!