Chicken broth made with leftover rotisserie/roast chicken

Step 1

Gather the ingredients.

Step 2

Chop the carrots and celery into smaller pieces (I like the bias cut or diagonals). Quarter the onion. Slice the garlic and ginger.

Step 3

Make a spice sachet. Put the sliced ginger and garlic as well as herbs and spices inside the spice sachet and tie it with twine. This step is optional but it can save you time when removing the spices if you're not straining the soup.

Step 4

Put the chicken carcass in a soup pot. Make sure the soup pot is large enough to fit the chicken, vegetables, and water.

Step 5

Add the chopped vegetables on top of the chicken in the soup pot.

Step 6

Add the salt and tie the spice sachet to the soup pot handle (if using).

Step 7

Add enough water to cover the ingredients. The water level doesn't have to be perfectly above every item but it should cover most of the vegetables.

Step 8

Bring the ingredients in the soup pot to a boil over high heat. It could take as long as 15 minutes to come to a boil.

Step 9

As soon as you see the soup beginning to boil, turn the heat down to a simmer.

Step 10

Simmer the chicken broth for 30 minutes to 2 hours depending on how concentrated you want the broth.

Step 11

Taste the soup. Don't burn your tongue. If you're happy with the flavor, turn off the heat.

Step 12

If you plan to strain the broth, allow it to cool enough so it doesn't scald you when you pour it out. Strain through a colander or a fine-mesh strainer.

Step 13

Your chicken broth is ready to use! Or you can drink it straight.