Chicken Broth From Rotisserie Chicken
Chicken Broth From Rotisserie Chicken is super easy and a frugal way to make flavorful broth with lemon, veggies scraps, and fresh herbs.
Equipment
- 8 Qrt Stock pot with lid
- paring knife
- cutting board
- measuring cup
- measuring spoons
- ladle
- mesh strainer
- large bowl
- storage containers
Ingredients
- 1 rotisserie chicken, meat cleaned off
- 12 cups water (cover the chicken carcass)
- 4 ounces celery
- 4 ounces onion (quarter of a large onion)
- 4 ounces carrots (1 cup baby carrots)
- 4 sprigs fresh rosemary
- 3 bay leaves
- 1 large lemon
- 1 teaspoon sea salt
- 1/2 teaspoon pepper
Instructions
- Start by enjoying a delicious rotisserie chicken or try the baked whole chicken with lemon and herbs (find the link below). Remove any excess meat, as much of the large pieces as you can. Leaving skin on is fine, the bones don't need to be completely clean.
- Place the chicken carcass in a large stock pot. Cover the carcass with water. I use an 8 quart and it took about 12 cups of water to cover most of the chicken.
- Put the veggies, herbs, salt, and pepper in the water. Cut the onion in large chunks and the lemon in half and place them in the water as well.
- Place the lid on the stock pot and bring it to a boil. Once the water is boiling, start the timer and boil for 1 hour.
- At the end of the cooking time, remove the stock pot from the heat. Carefully ladle out the broth and pour it through a strainer into a bowl.
- Transfer the strained broth to storage containers. Allow the broth to cool before placing lids and refrigerating or freezing.