Leftover Rotissserie Chicken Stock

Name: Leftover Rotissserie Chicken Stock
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Ingredients: 1 leftover rotisserie chicken carcass (and any drippings or gelled consomme left in the container); 2 medium carrots (roughly chopped); 2 stalks celery (roughly chopped); 1 medium onion (roughly chopped); 5 sprigs fresh parsley; 1 bay leaf; 10 whole peppercorns; 5 cups cool water

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Prep Time: 5 minutes

Cook Time: 60 minutes

Total: 65 minutes

Servings: 4

Author : Charles Smith

Ingredients

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1 leftover rotisserie chicken carcass (and any drippings or gelled consomme left in the container)2 medium carrots (roughly chopped)2 stalks celery (roughly chopped)1 medium onion (roughly chopped)5 sprigs fresh parsley1 bay leaf10 whole peppercorns5 cups cool water

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Instructions

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Step 1

Place the chicken carcass in a large stock pot or dutch oven. Add the carrots, celery, onion, parsley, bay leaf and peppercorns. Cover with water and bring to a boil. Reduce heat to a medium low, cover tightly with a lid and simmer for one hour.

Step 2

Set a fine mesh strainer over a large bowl or glass measuring cup. Using tongs remove the chicken carcass and discard. Working in batches, ladle the broth and vegetables into the sieve. Press on the solids to remove as much liquid as possible. Discard solids.

Step 3

Broth can be refrigerated for 5-7 days or frozen in a plastic container for up to 3 months.