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Chicken Stock

Chicken Stock

Devashish
A rich and flavorful homemade chicken stock made from rotisserie chicken bones, vegetables, and aromatic herbs.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Soup
Cuisine American
Servings 8
Calories 22 kcal

Equipment

  • Large soup pot
  • Fine sieve strainer

Ingredients
  

  • 1 whole rotisserie chicken meat removed so you're only left with bones and skin
  • 2 ribs celery with leaves, cut into chunks
  • 2 medium carrots cut into chunks
  • 2 medium onions cut into chunks
  • 2 whole bay leaves
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 10 whole peppercorns
  • 8 cups cold water
  • 2 Tablespoons Better than bouillon chicken paste or 6 chicken bouillon cubes

Instructions
 

  • Place rotisserie chicken, vegetables, spices and water into a large soup pot. Slowly bring to a boil over medium heat. Skim off any foam that rises to the surface.
  • Reduce heat, cover and simmer on low heat for at least 2 hours or longer.
  • Remove from heat and allow to cool. Strain stock through a fine sieve strainer, discarding all vegetables and seasonings so you are only left with the stock.
  • Season with chicken boullion paste, to taste. Store in the fridge for up to 3-4 days. Skim off the fat that rises to the top. If not using within a few days, freeze for up to 3 months.

Nutrition

Calories: 22kcalCarbohydrates: 5gProtein: 1gFat: 0.1gSaturated Fat: 0.04gSodium: 32mgPotassium: 132mgFiber: 1gSugar: 2gVitamin A: 2604IUVitamin C: 3mgCalcium: 29mgIron: 0.3mg
Keyword bone broth, chicken broth, culinary foundation, homemade stock, soup base
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