The worst thing about making chicken pot pie is de-meating the rotisserie chicken. It just might be the worst cooking-related task ever. I hate it more than I hate unloading the dishwasher. And that’s really saying something.
The best thing about making chicken pot pie is the chicken pot pie. (Duh.) The second best thing? Homemade chicken stock. A simmering pot of chicken and veggies makes your house smell really, really good – almost good enough to erase the nightmares of being wrist deep in chicken pieces. Almost.
Chicken stock is super easy to make. Throw the leftover chicken pieces into the largest pot you have, scavenge your veggie drawer for herbs and aromatics, and then cover it all with water. And then your house smells like Thanksgiving for two days. Or even better, it is Thanksgiving!
Some people leave Thanksgiving dinner with leftover dinner packaged to go home. I leave with the plastic wrapped turkey body and wings 🙂
Homemade Chicken or Turkey Stock
Homemade chicken or turkey stock is very easy to make.
- Remnants of 1 large rotisserie chicken or turkey (skin, bones, and anything else that wasn
- 1 large onion, peeled, halved and then quartered
- 2 carrots, peeled and quartered
- 2 sticks of celery, trimmed and quartered
- 2-3 springs of rosemary and thyme
- 1 bay leaf
- 1 tsp black peppercorns
- Place all ingredients in a large pot.
- Fill with enough water to come almost to the top of the pot (my pot holds a gallon/16 cups of water + ingredients).
- Simmer uncovered for 4-6 hours. Let cool to room temperature and then strain into a large pitcher or bowl.
- Refrigerate until cold enough for the fat to solidify.
- Scoop the fat from the stock, portion, and freeze if not using immediately.
Yields: 12 cups
Estimated time: 6 hours