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Rotisserie Chicken Stock

This Rotisserie Chicken Stock - in a bowl
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Create a rich and flavorful chicken stock by simmering a leftover Rotisserie chicken with aromatic vegetables, such as onions, carrots, and celery. This Rotisserie Chicken Stock is a savory and versatile base for soups, stews, and sauces.

Ingredients

Units
  • Bones from Rotisserie chicken, broken into pieces
  • 1 Tablespoon sunflower oil
  • 1 onion, chopped
  • 3 carrots, loosely chopped
  • 3 celery, loosely chopped
  • 8 cups water

Instructions

  1. In a soup pan, heat oil until hot but not smoking.
  2. Add the onion and sauté the onion until it starts to turn brown approximately 3 to 4 minutes.
  3. Add the carrots and celery and sauté for another 5 minutes, stirring to prevent burning.
  4. Add the chicken bones and cook for another 5 minutes, stirring to prevent burning.
  5. Add the 8 cups of water. Bring to a boil, then reduce heat and simmer for 1 hour.
  6. Strain and discard the contents of the strainer.
  7. Refrigerate for up to 3 days or freeze.

Find it online: https://highdeserttable.com/rotisserie-chicken-stock/