Rotisserie Chicken Stock

Name: Rotisserie Chicken Stock
Cuisine: American
Ingredients: 1 rotisserie chicken carcass, you can place in freezer until ready to use; 8-9 cups water or enough to cover the carcass; 1 shallot or onion (whatever you have) cut into chunks; 2 large carrots cut into chunks or a handful of baby carrots, whatever you have; 2-3 celery sticks, cut into thirds; 3 garlic cloves, peeled or 3 Tbs minced garlic; 1 tsp whole black pepricorns; 3 fresh rosemary stems or 1-2 tsp dried rosemary; 2 bay leaves; Salt & pepper to taste

Elyse Rose @elyserose

USA

One night I was a little lazy and got a rotisserie chicken to make sandwiches, I knew I didn’t want to waste the little meat still left in the carcass. You can use what you have on hand.

Elyse Rose @elyserose

USA

One night I was a little lazy and got a rotisserie chicken to make sandwiches, I knew I didn’t want to waste the little meat still left in the carcass. You can use what you have on hand.

Saved

Ingredients

1rotisserie chicken carcass, you can place in freezer until ready to use
8-9 cupswater or enough to cover the carcass
1shallot or onion (whatever you have) cut into chunks
2large carrots cut into chunks or a handful of baby carrots, whatever you have
2-3celery sticks, cut into thirds
3garlic cloves, peeled or 3 Tbs minced garlic
1 tspwhole black pepricorns
3fresh rosemary stems or 1-2 tsp dried rosemary
2bay leaves
Salt & pepper to taste

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Steps

1

Place everything except the water in a pot. Then fill enough water to cover.
2

Let come to a boil, than bring down to medium low to simmer (w/lid) for 3-4 hours. Taste if you need to add any salt or pepper. Let cool then strain with a fine mesh strainer and place in glass jars or an air tight container.