Cooked - Chicken Stock

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chicken Stock

8.0

1 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 bay leaves

½ teaspoon dried rosemary

½ teaspoon dried thyme

10 whole peppercorns

8 cups cold water

2 Tablespoons Better than bouillon chicken paste, or 6 chicken bouillon cubes

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.
Slow Cooker Instructions: Place chicken bones, skin, vegetables, spices, and water in a slow cooker. Set to LOW and let cook for 10-12 hours. Let cool then strain through a fine sieve strainer, discarding all vegetables and seasonings so you just have the smooth stock. Season with chicken bouillon paste, to taste.
Strain stock through a fine sieve strainer, discarding all vegetables and seasonings so you are only left with the stock.
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

Created 40 weeks ago

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