Rotisserie Chicken Broth Recipe

Name: Rotisserie Chicken Broth Recipe
Prep time: 5 min
Cook time: 6 min
Total time: 6 min
Ingredients: Bones and skin from 1 rotisserie chicken; 1 head garlic, halved, no need to peel; 2 small, yellow onions, quartered, no need to peel; 3 carrots, cleaned well and broken into thirds; 4 stalks celery, broken in thirds; 1 teaspoon whole black peppercorns; Aromatics like ginger, fresh parsley; salt to taste

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Prep Time: 5 minutes

Cook Time: 6 hours

Total: 6 hours, 5 minutes

Servings: 3

Author : This Mess is Ours

chicken stock chicken broth

Ingredients

Remove All · Remove Spices · Remove Staples

Bones and skin from 1 rotisserie chicken1 head garlic, halved, no need to peel2 small, yellow onions, quartered, no need to peel3 carrots, cleaned well and broken into thirds4 stalks celery, broken in thirds1 teaspoon whole black peppercornsAromatics like ginger, fresh parsleysalt to taste

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Instructions

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Step 1

In a large pot, bring the chicken, garlic, onions, carrots, celery, black peppercorns, and 4 quarts of water to a boil over medium-high heat. Reduce heat and simmer the stock, uncovered, for 3 hours. Skim off any foam that rises to the top and add water as needed to maintain the same level of liquid in the pot.

Step 2

Add additional liquid if necessary, but cover the pot and simmer for 2 hours more until a rich stock forms. Add the aromatics and simmer for another hour until a rich stock forms, about 1 hour more. Let cool slightly. Using a fine-mesh strainer, strain the stock into a large bowl; season with salt. Let cool. Transfer to an airtight container. Refrigerate for up to 1 week or freeze for up to 3 months.