Chicken Stock

Step 1

Place rotisserie chicken, vegetables, spices and water into a large soup pot.

Step 2

Slowly bring to a boil over medium heat. Skim off any foam that rises to the surface.

Step 3

Reduce heat, cover and simmer on low heat for at least 2 hours or longer.

Step 4

Remove from heat and allow to cool.

Step 5

Strain stock through a fine sieve strainer, discarding all vegetables and seasonings so you are only left with the stock. Season with chicken boullion paste, to taste.

Step 6

Store in the fridge for up to 3-4 days. Skim off the fat that rises to the top. If not using within a few days, freeze for up to 3 months.