- 1 leftover deli chicken carcass
- 1 onion, cut in half, unpeeeled
- 1 head garlic, cut in half, unpeeled
- 2-3 stalks celery, cut into 2-3" pieces
- 2-3 carrots cut into 2-3" pieces
- 1 potato, quartered, unpeeled
- 1-2 tsp salt
- 1 tsp pepper
- water to cover
The supermarket rotisserie chicken has saved many of us from spending a weeknight slaving in the kitchen. You plop it out of the plastic onto a serving plate and ta-da! Dinner is served. The next time your family has devoured one of these store bought birds — save the leftovers and follow this super easy recipe to stock-up on your stock.
- Put all ingredients in a large stock pot, cover with water.
- Bring to a boil, turn down to simmer.
- Simmer 2-3 hours.
- Drain broth through a strainer into a clean pot, discard rest of the ingredients.
- Put broth in Ziploc bags or freeze in ice cube trays, then put in your Ziploc bags.
Note: The spices on your deli chicken make this a wonderful rich broth to add to your soups and stews. If you don’t have all ingredients on hand, just use whatever vegetables that are in your crisper.
Source: Dorothy Freeland