Leftover Rotissserie Chicken Stock

Name: Leftover Rotissserie Chicken Stock
Total time: 2 h 10 min
Ingredients: 1 leftover rotisserie chicken carcass and any drippings or gelled consomme left in the container; 2 medium carrots roughly chopped; 2 stalks celery roughly chopped; 1 medium onion roughly chopped; 5 sprigs fresh parsley; 1 bay leaf; 10 whole peppercorns; 5 cups cool water

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Total: 130

Servings: 4

Ingredients

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1 leftover rotisserie chicken carcass and any drippings or gelled consomme left in the container2 medium carrots roughly chopped2 stalks celery roughly chopped1 medium onion roughly chopped5 sprigs fresh parsley1 bay leaf10 whole peppercorns5 cups cool water

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Instructions

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Step 1

Place the chicken carcass in a large stock pot or dutch oven. Add the carrots, celery, onion, parsley, bay leaf and peppercorns. Cover with water and bring to a boil. Reduce heat to a medium low, cover tightly with a lid and simmer for one hour.

Step 2

Set a fine mesh strainer over a large bowl or glass measuring cup. Using tongs remove the chicken carcass and discard. Working in batches, ladle the broth and vegetables into the sieve. Press on the solids to remove as much liquid as possible. Discard solids.

Step 3

Broth can be refrigerated for 5-7 days or frozen in a plastic container for up to 3 months.