Chicken Stock

5.0 (605 reviews)

This homemade Chicken Broth recipe is flavorful and absolutely delicious! Use my EASY step-by-step tutorial for the stovetop or Instant Pot and you will never buy store-bought again!

Total Time135

Servings8

Caloriesper serving

Nutrition Information

Calories

0.1 g

Fat

5 g

Carbs

1 g

Protein

1 g

Fiber

2 g

Sugar

Ingredients

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
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

1Place rotisserie chicken, vegetables, spices and water into a large soup pot.
2Slowly bring to a boil over medium heat. Skim off any foam that rises to the surface.
3Reduce heat, cover and simmer on low heat for at least 2 hours or longer.
4Remove from heat and allow to cool.
5Strain 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.
6Store 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.

Recipe from Tastes Better From Scratch

https://tastesbetterfromscratch.com/homemade-chicken-broth-how-to-get-the-most-from-your-rotisserie-chicken/