Ingredients
– 1 rotisserie chicken with meat removed (only bones and skin remain)
– 2 ribs celery with leaves, cut into chunks
– 2 medium carrots cut into chunks
– 2 medium onions cut into chunks
– 2 bay leaves
– 10 whole peppercorns
– 1/2 teaspoon rosemary
– 1/2 teaspoon thyme
– 8 cups cold water
– 2 tablespoons chicken bouillon or 6 chicken bouillon cubes
Instructions
1-Gather all ingredients: Gather all ingredients and rinse the chicken bones under cold water to remove impurities.
2-Place bones in a large stockpot: Place bones in a large stockpot and cover with cold water, about 8 cups as specified.
3-Slowly bring to a gentle simmer: Slowly bring to a gentle simmer over medium heat while skimming off any foam or scum.
4-Add chopped vegetables: Add chopped vegetables, bay leaves, peppercorns, rosemary, and thyme then reduce heat to low and cover.
5-Simmer for at least 2 hours: Simmer for at least 2 hours, occasionally checking and skimming for the best results.
6-Remove from heat and let cool: Remove from heat and let cool before straining through a fine sieve, discarding solids, and seasoning with chicken bouillon to taste.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
⏳ Simmer longer, up to 24 hours, for a deeper, richer flavor.
🧄 Adding garlic during cooking can enhance the taste.
❄️ After refrigerating, skim off any fat that rises to the surface for a cleaner stock.
- Prep Time: 10 minutes
- Simmering Time: 2+ hours
- Cook Time: 2 hours
- Category: Stock/Broth
- Method: Simmering
- Cuisine: Universal
- Diet: Gluten-Free, Low-Fat
Nutrition
- Serving Size: 1 cup
- Calories: 22 kcal
- Sugar: 2g
- Sodium: 32mg
- Fat: 0.1g
- Saturated Fat: 0.04g
- Unsaturated Fat: 0.06g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg