We all buy them, those rotisserie chickens in our local supermarket! I admit it, I do too! They are a great buy and make a number of meal for Michael and I. They don’t cost me anymore than buying and making my own!
We eat 1/2 of the breasts for one meal, and use the rest of the white meat along with all the “leftover” meat for chicken salad or sandwiches. I don’t stop there…
Once we have picked the chicken carcass clean (so Miss Pickles and Ollie can have some too!) those bones are ready for cooking some more! Now, if I don’t want to cook that day or I want to wait until I have another leftover rotisserie chicken for added flavor I put those bones into a ziploc bag and pop it into the freezer to await its cooking mate. Once I have all the leftovers I want to transform into chicken stock the rest is simple.
- Rotisserie chicken bones
- 2 medium sweet onions; rough chopped
- 4 stalks celery; rough chopped
- 2 bay leaves
- 6 to 8 whole allspice
- Kosher salt and fresh ground pepper to taste
- 1 pinch of love
For added flavor you may add any of the following:
- fresh sprigs of thyme, parsley, oregano, garlic cloves, fennel fronds, leek tops or whole pepper corns
- Place your chicken bones into a large (6 or 7 quart) slow cooker. If using more than one carcass break them apart and tuck smaller bones into the cavities to fit into your crockpot comfortably.
- Add remaining ingredients, distributing evenly around the chicken bones.
- Cover with water stopping approximately 1-1/2 to 2" from the top.
- Cook on low for at least 8 hours but more is better! You can cook up to 24 hours for richer stock but be aware that many newer models will shut off after a certain amount of time so check to make sure yours is still cooking. (Yes, I learned this the hard way!)
- Remove all larger pieces from your slow cooker and strain with a fine mesh strainer. If you prefer a clearer stock you can repeat, lining your strainer with cheesecloth or coffee filters.
- Divide the stock between several small jars or storage containers.
- Cool completely.
- Cover and refrigerate for up to a week.
- Freeze for up to 3 months.
Now that your chicken stock is done you can use it in any of your low-carb recipes! Easy to do, economical as you get every drop of flavor and value out of your rotisserie check and better than store bought! AND since you are staining out all of the onion, etc. there are virtually no carbs left! Gotta love zero carbs!
What do you like to use chicken stock for? At relatively no cost I bet you will use it more! Steam veggies in water anymore? I don’t think so! You will be amazed at all the added flavor chicken stock will impart!
This is the slow cooker I use to make my chicken stock. I treated myself and bought it at Kohls a little while back. I like that it is nice and big and love that the lid latches for taking food to picnics, friends’ homes, etc. It has a temperature probe too but I have to admit that I rarely use that.
I find myself recommending it all the time. Problem is now when we have our Super Souper Bowl party no one can tell who’s is who’s! LOL! They all love theirs too!
Do you have a favorite way to use chicken stock? Do you add anything unique into yours? I love hearing from you so leave us a comment below! In the meantime, if you liked this low-carb recipe give it a thumbs up and share it with your friends using the social media links below! Ciao for now!
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