Directions
- 1Dump your rotisserie chicken bones and veggie scrap bag into a crockpot.
- 2Add spices of your choosing, such as a couple bay leaves, garlic powder, onion powder, and salt.
- 3Fill the crockpot with water until the contents are covered.
- 4Add a splash of apple cider vinegar, which helps break down the bones.
- 5Turn the crockpot on low and let it sit for 24 hours.
- 6Strain the hard contents out of the stock using a fine mesh strainer.
- 7Strain the stock again using a fine mesh strainer when transferring to storage containers.
- 8Pour the chicken stock into freezer-friendly containers, leaving an inch or two at the top for expansion.
- 9Place the containers directly in the freezer.
Ingredients
- rotisserie chicken bones
- veggie scraps (onions, celery, bell peppers, carrots, herbs, garlic, etc)
- 2 bay leaves
- garlic powder
- turmeric
- Italian seasoning
- salt
- pepper
- water
- 1 splash apple cider vinegar
Equipment
crockpotfine mesh strainerfreezer friendly containers
Tips
- Saving chicken bones from a rotisserie chicken and veggie scraps in the freezer makes it easy to make stock.
- The addition of apple cider vinegar helps break down the bones.
- Strain the stock twice for a clearer result.
- Leave an inch or two of space at the top of freezer containers as the stock will expand when frozen.
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