Rotisserie Chicken Stock – Make your own and save BIG and your food will taste better too

Before Rachael Ray and even before Alton Brown… But after Julia Child… And somewhere around the time of Graham Kerr (But I am digressing with the foodie timeline), there was JEFF SMITH… THE Frugal Gourmet.


His catch phrase, Frugal doesn’t mean cheap. Frugal means that you don’t waste anything.” is becoming a way of life for me.  I love the Virgin Isles, but it is not cheap.  So, frugal to eat  better is my new catch phrase. I don’t mind paying for a premium ingredient, but I will use it all.  And by stretching the food I do buy, I can fit more in my food budget.


Chicken stock is now a weekly project.  In reality, it takes all of 10 minutes total out of my day to make.  Is virtually free, as you are using ingredients many of us toss in the garbage.  It has the added benefit of being noticeably better quality than the store bought.


Back on my site, I have been extolling the virtues of the store bought rotisserie chicken.  Here on the island, a raw whole chicken starts at $10.  But I can buy a pre-cooked rotisserie chicken for only $6.  Makes no sense to me, and I have not heard a viable explanation yet.  I have gotten pretty good at making dishes from teh pre=cooked chicken other than a sandwich.   I even started a sidebar link for What to do with a Rotisserie Chicken.  Since landing, I have made a dozen batches of stock from my beloved cheap rotisserie birds.  It lasts in the fridge for a week, and saves big…


One more example and then on to the technique… A big can of chicken broth is $4.79.  The stores I regularly shop at do not even keep cans of chicken stock on their shelves to compare prices.  I get at least the same amount of stock from one bird as is in the can.  Making my chicken cost a buck and a quarter.

Frugal doesn’t mean cheap. Frugal means that you don’t waste anything.”



Can not be easier… Buy a rotisserie chicken.  Sam’s Club, Costco, Wal-Mart, and many neighborhood stores make and sell them same day fresh.  Eat everything you can from the bones of the bird.  BUT, save the bones.  If you do not eat the skin from the bird… Save the skin.  Make one final hack at the bird (I can always get enough to make a chicken omelet for breakfast).


Then, drop the carcass in a large pot.  You can use a crock pot if you have one.  I add one gallon of water.  Get the water to simmer.  Not a fast boil, just a gentle simmer.  Then, I add whatever vegetables are close to going south.  I never add fresh veggies, just the ones that are on the down side of fresh.  I eat carrot sticks, so I always have a few carrots to toss in.  An onion, even a potato or bell pepper will help to flavor the stock.  Celery, I have even plopped a lemon or lime into the mix.  Why not???


This is a great excuse to cull out the veggie drawer once a week.  I am not saying to use veggies that are already bad (you know), but if they are a little soft, fine… Chop a bit and toss in.


When you use a rotisserie bird, no need to add any seasonings (especially if you do not eat the skin).  there is plenty of salt and pepper on the bird as it is.


Total time for all this… 10 minutes.


The rest of the day, go about your business.  Eat some bon-bons, catch up with what’s happening on All My Children, change some diapers or read a book.  the simmering pot does all the work.  Simmer uncovered, as you are reducing the stock to 1/2 gallon.  It has the benefit of making your kitchen smell AMAZING! Some days I make stock and bake bread on the same day.  That is a day to just stand at your stove and breath as deep as you can!


About 4 or 5 hours later, run the broth through a metal strainer, now, salute your bird and toss the veggies and chicken bones.  Their job is done.  The stock is easily stored (once cooled) in a ziplock freezer bag.  You could store in 1 cup quantities in smaller bags).  I have even heard of people making stock ice cubes in ice cube trays.  Me, I always seem to use my 1/2 gallon in a week, so I just store in the fridge waiting for next week’s batch.



Last night, I made some cashew chicken using a fresh batch of stock.  I also made some Chinese noodles that I boiled in a 50/50 mix of water and a cup of last week’s stock (finished that bag off, made room in the fridge for the fresh batch).  The stock added quite a bit of extra taste to the noodles.


I could have used water in both recipes. It is amazing what you will and can do with stock when you have a free batch sitting in the fridge.  And just wait to see the difference it makes in your meals.


Be a cook.


Make your own stock, stretch a dollar, add more flavor to your food.


Dave here from MY YEAR ON THE GRILL. It really is just this easy!  10 minutes hands on effort, you get to clean out your fridge of questionable veggies without wasting them.  And the results will show the rest of the week.  You will be a noticeably better cook.


 … I CAN COOK THAT!

…Anyone can!!! And anyone can make this winner…

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10 thoughts on “Rotisserie Chicken Stock – Make your own and save BIG and your food will taste better too

  1. Hi Dave, I like your style. Okay…I remember watching The Frugal Gourmet, and Grahm Kerr. I remember Jeff Smith had a lot of good basic information and recipes. I still have his Italian gravy and naan recipes and a few more.Interesting on the price of raw to cooked rotisserie chicken down there. Good idea on making it in the crock pot…I don't use mine enough. I used to store my chicken stock in zip lock bags…well I still do but now I lable them. I also have a lemon tree and when I get so many lemons I hate to waste them. Well long story short…I used lemon instead of stock and lets just say my husband wouldn't eat the white chili I made for him :DGreat post here, thanks!

  2. Okay, okay, I get it. I need to start making my own stock again. Sheesh. šŸ˜‰ I loved Jeff Smith! I wish I'd been old enough to understand th principle behind his work, but I loved watching him cook!

  3. Great post Dave and great frugal tip. This is something I do on a regular basis. When we go to Sam's Club I usually pick up two or three rotisserie chickens, can't buy and cook them as cheap as they sell them already made. Making the stock is a great way to stretch out the savings even more šŸ™‚

  4. PS – Lyndsey, freeze your lemon juice in ice cube trays and then store in baggies to use for months to come! Summer is the perfect time for homemade lemonade! You can even can your lemon juice for longer term storage šŸ™‚

  5. I think the islands have definitely had a permanent affect on your cooking. Necessity is a great teacher and a source of inspiration but I bet when you are back in the states, you continue on with what you've learned. Maybe I should move to the islands, lol.

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