Liquid Gold! How to Make the Perfect PBF Chicken Stock

At Poulet Bonne Femme, we believe that every part of our beautiful free-range rotisserie chicken should be savoured — even after the last delicious bite! One of the simplest and most rewarding ways to extend the goodness of your roast is by making a rich, nourishing chicken stock from the leftover bones.
Homemade stock is the secret to flavourful soups, risottos, gravy and sauces — and it’s so super-easy to make!

What You'll Need:

• Leftover bones and carcass from your Poulet Bonne Femme rotisserie chicken

• 1 onion, roughly chopped (no need to peel)

• 2 carrots, roughly chopped

• 2 celery stalks, roughly chopped

• 2-3 garlic cloves, smashed

• A few sprigs of fresh herbs (parsley, thyme, or rosemary are perfect)

• 2 bay leaves

• 1 teaspoon black peppercorns

• Water to cover

• A pinch of sea salt (optional – season to taste later)

Method:

1. Prepare the Bones:
   After enjoying your rotisserie chicken, simply gather the leftover bones, skin, and any juices from the bag. These are packed with flavour.

2. Fill Your Pot:
   Place the bones in a large stockpot. Add the chopped vegetables, herbs, bay leaves, and peppercorns. Cover everything with cold water.

3. Simmer Slowly:
   Bring the pot to a gentle boil over medium heat. Skim off any foam that rises to the surface with a spoon. Reduce the heat and let the stock simmer very gently for at least 3–4 hours. For an even richer broth, let it bubble away for up to 6 hours, topping up with a little water if needed.

4. Strain and Cool:
   Once done, carefully strain the stock through a fine sieve into a clean container. Discard the solids.

5. Store:
   Let the stock cool completely before refrigerating. It will last for up to 5 days in the fridge, or up to 3 months in the freezer. (Tip: freeze it in ice cube trays or small containers for easy use!)

Tips for Success:

• Don't over-salt: If you're using the stock for soups or sauces later, it’s best to leave it under-seasoned and adjust the salt when you cook with it.

• Use what you have: Feel free to add leeks, parsnip peels, or herb stems — stock is a perfect place to use any kitchen scraps.

• Make it a ritual: Every Poulet Bonne Femme chicken has more to give; stock-making is a beautiful way to honour the care and quality that goes into our free-range roasts.