Use one quart of water instead.

dcarch

I'm guessing the temperature was not high enough. There may be a connection here with the thread on simmering.

I recently used the carcass of a rotisserie chicken to make stock and it was quite good. Certainly it was far better than canned chicken stock, which I no longer use.

Jim

I make stock from rotisserie chicken carcasses as well. If you find your stock to be weak, simmer and reduce until it tastes the way you want it to. I think you used too much water. I'm not sure about the temperature. I often throw an additional pack of wings or a thigh or two into the stock to give it a little more flavor and body.

Cj

"Use one quart of water instead."

Yes. That too. Use only enough water to cover the bones.

Jim

I've had good results making stock with a rotisserie carcasses in a pressure cooker. I add water, salt, peppercorns, carrots, celery and onions. I've made it in as little as 15 minutes (after it comes up to pressure) in a pinch, but usually let it go for 45 minutes.

I agree, too much water and too little chicken. I just keep "saving" carcasses, wing tips, etc. in a freezer bag until I get a bunch, then dump into my Nesco roaster with some onions, parsley, salt and pepper, celery, usually carrots. Simmer on low for at least 12 hours, usually closer to 18 and it's far better than any canned broth I've tried. I usually refrigerate it overnight so I can skim off the layer of fat, and the stuff is like chicken jello, it really does gel, like this:

I don't use any of the "soup bases" as I find them salty and fake tasting. The Better than Bouillion is better than many, but it's not nearly as good as homemade, at least not to my taste.

A quick check shows these ingredients in Better than Bouillion, Chicken Base:

"Chicken Meat including Natural Chicken Juices, Salt, Sugar, Corn Syrup Solids, Chicken Fat, Hydrolyzed Soy Protein, Dried Whey (Milk), Flavoring, Disodium Inosinate and Guanylate, Turmeric. Contains: Soybean, Milk."

Both sugar AND corn syrup? Why does chicken broth need to be that sweet, I wonder? Also 680 mg of sodium per TEASPOON, 28% of the daily value.

Annie

And add some chicken feet. What a big difference that makes to your stock.

I totally agree with PK my local Hispanic market has them every day!

Posted by pkramer " And add some chicken feet. ---- "

"Why do the chickens cross the street?"

"How can they? They have no feet!"

dcarch :-)

"... the stuff is like chicken jello..."

In other words, collagen (a protein). You don't get that from bullion cubes or canned broth. Canned broth typically has one gram of protein per serving. Maybe a chicken walked past it.

Jim

It was probably still superior to the stuff in a can or box. That stuff is so disappointing. Reducing it would have solved your flavor issues. I sometimes reduce broth and other things in my crock pot covered with a mesh splatter screen. It keeps dust out and allows evaporation and I can leave it mostly unattended.

Eileen

In addition to carrots onions celery, ital parsely and dill, I add parnsip. Water to taste .

I'm with seasyde - pressure cooker all the way. when we have a whole roasted chicken for dinner, part of my prep work is setting up the PC so I am ready to go right afterwards.

I'm wondering if the slow cooker had something to do with the weakness of the broth because I always finish my COSTCO chicken off by turning the carcass, residual meat, and fat/oils etc into stock. I usually use a nearly full 3 qt sauce pan that also includes the carrots, celery and onion and simmer for a few hours. It cooks down somewhat so there may be 1.5 qt or so, but I decant that and add more cold water to cool and further extract the solids. I probably end up with 2+ quarts. It usually turns into chicken and dumplings with the last of the reserved meat. I doubt that it is three quarts though.