Category: Main Dishes
Yields:
8 Servings
Difficulty: Easy
Prep Time: 15 Mins
Cook Time:
2 Hr
Total Time:
2 Hr 15 Mins
Ingredients
Adjust Servings
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.
Notes
Yields about 8 cups of stock. Better than Bouillon Chicken*: I absolutely love this stuff and always use it to enhance the flavors of my stock. You can omit it, if you want. Storing Instructions: Refrigerate the stock for use within 3-4 days. (Note that it will take on a gelatin-like texture in the fridge but will liquidize once warmed again). After refrigerating, skim off any fat that rises to the surface. Freezing Instructions: Measure out the stock in freezer safe bags in batches of two cups each. This way, when you pull one out, you know there is exactly 2 cups of homemade chicken stock!