Rotisserie Chicken Broth Recipe
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- Prep Time: 5 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 5 minutes
- Yield: about 3-4 quarts depending on how reduced the stock is 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
Notes
No time to make broth today?
No problem, you can freeze chicken bones and skin for up to 3 months in a freezer safe container, so you can make broth whenever you are ready.
Nutrition
- Serving Size: 1 cup
- Calories: 95
- Sugar: 2.4 g
- Sodium: 652.1 mg
- Fat: 2.5 g
- Carbohydrates: 9.8 g
- Protein: 8.5 g
- Cholesterol: 22.1 mg
