This chicken broth is one of the many recipes made from one rotisserie chicken. That same chicken made three other recipes, Rosemary Chicken Salad and Italian Chicken & Spinach, And of course, this broth was used to make Chicken, Rice & Veggies Soup.
Ingredients:
1 carcass from a rotisserie chicken
8 cups of water
2 bay leaves
Salt and pepper to taste
Optional (and included in these images):
Add vegetables* to expand the nutrient profile.
Directions:
In a large pot, add the water, chicken carcass, bay leaves, salt and pepper.
If using veggies, add them too.
Simmer on low for 10-12 hours (or longer) to maximize flavor.
Allow to cool and store in the refrigerator until you are ready to make the soup of your choice using the broth
Note: I don’t know really how long it can stay in the refrigerator as the soup gets made the next day in my house! Optional: you can use a slow cooker as well.
*I save the vegetable “scrap” from all the veggies I use daily. You know, the skins you peel off, the ends of onions, etc. I collect them in a bag, placing them in the freezer until I am ready to make broth.
This recipe was created from years of watching my mom never let a good carcass go to waste! ~ Dr. Ross
⬇️ Download the recipe here ⬇️