Chicken Stock

Name: Chicken Stock
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 6
Ingredients: 1 rotisserie chicken; 2 ribs celery; 2 medium carrots; 2 medium onions; 2 bay leaves; 1/2 tsp dried rosemary; 1/2 tsp dried thyme; 10 whole peppercorns; 8 cups cold water; 2 tbsp Better than bouillon chicken paste

If you have leftover chick or turkey bones, you will love this homemade chicken stock recipe.

Dinner · Beginner · Ryan Johnson's Kitchen

Prep 30 min · Cook 120 min · Total 150 min · Serves 6

Ingredients

1 rotisserie chicken
2 ribs celery
2 medium carrots
2 medium onions
2 bay leaves
1/2 tsp dried rosemary
1/2 tsp dried thyme
10 whole peppercorns
8 cups cold water
2 tbsp Better than bouillon chicken paste

Instructions

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.
Strain 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.
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.

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