Ingredients
– 1 rotisserie chicken, meat removed leaving bones and skin
– 2 ribs celery with leaves, cut into chunks
– 2 medium carrots, cut into chunks
– 2 medium onions, cut into chunks
– 2 bay leaves
– 1/2 teaspoon rosemary
– 1/2 teaspoon thyme
– 10 whole peppercorns
– 8 cups cold water
– 2 tablespoons chicken bouillon paste or 6 chicken bouillon cubes
Instructions
1-Gather and prepare your ingredients as listed, rinsing the bones and chopping the veggies first.
2-Combine everything in a large pot and bring to a gentle boil over medium heat.
3-Skim off foam regularly to maintain clarity during the initial boil.
4-Lower the heat and simmer covered for the recommended time, checking occasionally.
5-Once done, cool and strain the mixture carefully.
6-Add bouillon and store as needed for future meals.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍗 Using leftover rotisserie chicken bones and skin maximizes flavor and reduces waste.
🧴 Skim off foam during boiling to maintain stock clarity.
❄️ Store stock in measured portions for easy use and freeze for longer shelf life.
- Prep Time: 15 minutes
- Cooking time: 2 hours
- Cook Time: 2 hours
- Category: Stock
- Method: Simmering
- Cuisine: Universal
- Diet: Gluten-Free, Low-Carb
Nutrition
- Serving Size: 1 cup
- Calories: 22
- Sugar: 2g
- Sodium: 32mg
- Fat: 0.1g
- Saturated Fat: 0.04g
- Unsaturated Fat: 0.06g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg