Chicken Stock
  1. Place rotisserie chicken, vegetables, spices and water into a large soup pot.

  2. Slowly bring to a boil over medium heat. Skim off any foam that rises to the surface.

  3. Reduce heat, cover and simmer on low heat for at least 2 hours or longer.

  4. Remove from heat and allow to cool.

  5. 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.

  6. 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.

Course🥣Base

Diets🌾Gluten-free🥩Carnivore...

Category🍵Stock

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 2h

Loading...