Enter chicken stock. I've watched my beloved Ina Garten extol the virtues of homemade chicken stock for years, but her version is certainly not economical (3 chickens!!!). After finding a recipe to make chicken stock from a rotisserie chicken from Soup Chick I was ready to go.
This is so easy. I can't believe I waited so long to do this.
Toss your used up bird, some veggies, herbs, and some peppercorns in a large stockpot or Dutch Oven. You don't have to peel the onion, but probably should remove the sticker.
Cover with some water and bring to a boil.
At this point I decided to add in a bunch of fresh parsley since I had it. Pretend like I added in Step 1. Reduce heat and let simmer, uncovered, for an hour and a half.
The chicken, veggies, and herbs will have released all of their loveliness and you will be left with a pot full of concentrated flavor.
Let cool slightly. Remove the chicken, vegetables, and herbs with tongs. Discard.
Pour mixture through a fine-mesh strainer.
Pour into containers. Refrigerate or freeze.
adapted from Soup Chick
1 Rotisserie Chicken carcass (with remaining meat and skin)
1 medium onion, not peeled, cut in half
1 carrot, cut in half
1 celery stalk, cut in half
3 sprigs of thyme
2 bay leaves
3 cloves of garlic
small bunch of parsley
1 teaspoon salt
Place all ingredients in large stockpot or Dutch oven (4-5 quart capacity). Add 2 quarts of water. Bring to a boil. Reduce heat to a simmer and cook, uncovered for 1 hour 30 minutes.
Let cool slightly. Remove chicken pieces and large pieces of vegetables. Discard. Pour stock through a fine-mesh strainer into container(s). Refrigerate, or, if not planning on using within 3 days, store in freezer.
When ready to use, skim fat from top of stock.