Chicken Stock

We love dishes that include chicken stock. We also like the rotisserie chickens  available at CostCo and a few local grocery stores. A short while ago Kay had a great idea. Why not make our own chicken stock from the rotisserie chickens before we throw away the bones and skin? (When Kay says "Why donít weÖ" she means me.)

After we eat a chicken I bag and freeze what we, otherwise, would throw away. When we have whatís left of two or three chickens I let them thaw and put them in the pressure cooker. Iíll chop up a couple of carrots, some celery, including the center stalks with the leaves, an onion, a can of chicken broth (Kay said to) and 2 cans of water. No other seasoning is needed. The seasoning from the rotisserie chicken is all you need.

I cook it all in the pressure cooker for about 30 minutes. Let it cool. Strain it and put it in a large jar in the refrigerator. When the fat has hardened I remove it and place the broth in freezer bags. About 2 cups in each bag.  Or, I'll freeze it in ice cube trays and put the stock cubes in a plastic bag in the freezer

So much better than stock from the can and well worth the effort.