For the past few years, we’ve been trying to eat better. For my family, that translates into less meat, more vegetables, less packaged food, and more homemade meals. We also try to eat local and organic whenever we can, but let’s keep it real. Organic food can be e-x-p-e-n-s-i-v-e.
And so I’m on always on the lookout for a deal. Insert my “free” organic rotisserie chicken hack. My local grocery store, Kroger’s, sells an organic rotisserie chicken under their “Simple Truth” brand for around 7 dollars. I buy it, and here’s the hack – I make organic chicken stock.
Doesn’t sound like much of a hack right? Except organic chicken stock is also crazy expensive. A 32oz carton is often $4, and I can make THREE TIMES that using the leftover chicken carcas. Convenient rotisserie chicken dinner + 3 liters of organic chicken stock? Sign me up! I always joke that I save so much on the chicken stock, it’s like I got the chicken for free. (Still with me…?)
Chicken stock is surprisingly simple to make. It just takes a few ingredients and then you can just walk away as it slowly simmers.
Tip: I like to save the peelings, stalks, and leaves of veggies like carrots, celery, onion, fennel, scallions, parsley, leeks, etc in a plastic bag in my freezer. More free stuff!
1 chicken carcass
2 cups of vegetable scraps OR 1 onion, 2-3 ribs celery, 1 carrot – all chopped
1/4 tsp whole peppecorn
1 tsp sea salt
optional- 1 tsp lemon juice OR 1 tsp vinegar (helps to draw minerals out of the bones)
- Place chicken carcass in a slow cooker
- Add in vegetable scraps, salt, pepper, and lemon juice if using.
- Pour in 3-4 quarts of water (depends on size of slow cooker)
- Cook on low for 8 – 12 hours.
- Strain through a fine mesh sieve to remove all solids.
- Stock can be chilled for up to 3 days or frozen