Patty Andersen’s Chicken Stock
We can’t think of a more heavenly place for a Costco
warehouse than Paradise Valley, Arizona, and we are sure
this member agrees.
“I wanted to share with you what I’ve been doing with the
tasty and economical cooked rotisserie chicken you sell. After
a hard day’s shopping at Costco, I bring it home for dinner
the first night. (Yeah, I don’t have to cook that night!) The
next night, I shred what is left off the bone and make chicken
salad or enchiladas.
Then I make chicken stock: throw the carcass in a pot, cover
with water and add whatever is on hand, such as onions, carrots,
celery, leeks (no need to peel—just throw it in). Bring to a
boil and simmer until bedtime. You can put the whole thing,
pot and all, in the fridge, and strain it the next morning. You
could make chicken soup at this point. Whatever you choose
to do, you’ll have the best-tasting chicken stock in the world
to do it with! Talk about a no-brainer!
If you choose to, you can make some super-concentrated
stock. In the morning, bring it back up to a boil and continue
to simmer, and it cooks down to a most flavorful chicken
gelatin glace. I seal it with my Food Saver Vac 1050 (another
Costco purchase) and it will keep for months in the freezer!
All that with a $5 chicken!”
Makes cents to us.
Lisa Jakob’s Chicken Stretch
Lisa Jakob of Albuquerque doesn’t mince words when
talking about Costco’s rotisserie chicken.
“I love your rotisserie chicken. I buy 2 or 3 at a time. Once I
get them home, I cut them up and freeze the drumsticks for
school lunches and after-school snacks. I debone the rest and
freeze the white meat and dark meat in separate freezer bags
for later use in chicken enchiladas, quiches, chicken salad, etc.
I always buy an extra one for that night’s dinner! Thanks for
making my life so much easier. No more disinfecting my
kitchen counters after raw chicken, and I’m always prepared
to make a wonderful meal for my family and friends!”
Emma Dueck’s Slow-Cooker Stock
“We buy your roasted chicken each week and enjoy them so
much,” reports this Costco member from Dana Point, California.
“I save the bones and skin from 2 Costco rotisserie chickens
and put them into an electric slow-cooker overnight, filled to
the top with water, and cook them on low. The next morning,
I strain the broth and let it cool in the refrigerator. After it jells,
I measure out 2 cups and put that into a freezer baggie and
after folding it over, put it in the freezer. That way, I have
3 or 4 bags, 2 cups each, of pure low-fat, low-sodium chicken
broth that can be used in place of water for soups, rice, pasta,
etc. We get double duty from a $4.99 chicken, plus having 3
meals for 2 people. Thank you, Costco.”
Here is just a
smattering of the
dozens of recipes we
received for Costco’s