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Left-Over Rotisserie Chicken
Roasted Chicken Broth
Not only is this an awesome way to use something that would
otherwise be considered waste, it makes the most delicious broth
you've every tasted, let alone made! Goodbye canned broth!!!
Recipe Created By: Robbie
Yield: varies
Prep. Time: 6:20
leftover bones, skin, and meat from 1 rotisserie chicken
2 carrots - quartered, optional
1 Tbls. celery seed OR leafy greens from 1 bunch of celery
1/4 cup dried minced onion OR 1 sm. onion - quartered
1 Tbls. garlic powder OR 2 cloves peeled garlic
1 tsp. dried thyme OR 2 sprigs fresh thyme
1 tsp. dried basil OR 4 fresh basil leaves
1 tsp. dried oregano OR 6 fresh oregano leaves
1/2 tsp. dried rosemary OR 1 sprig fresh rosemary
1/4 tsp. ground black pepper OR 4 peppercorns |
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-Place all ingredients in a 4 - 5 quart saucepan. Fill saucepan with water
to 1" from the top.
-Cover and simmer over low heat for 6 - 8 hours.
-Using a fine sieve, drain broth into a bowl or large measuring cup.
-If there was any remaining meat on the chicken, separate the meat from
the fat and bones; reserve the meat for a later use; discard bones/fat. (I
freeze my chicken meat in freezer-type plastic zip-top bags.)
-If you're not using the broth immediately, portion into freezer-type
plastic zip-top bags and freeze. (I freeze mine in 2 cup portions, but 1
cup bags may be more practical for you.)
Notes: This broth yields a more flavorful result
than any canned chicken broth. You may be able to eliminate the salt and
most seasonings in a recipe in which you use this broth.
Similar recipes on this site:
Basic Chicken Stock /
Broth
Recipes using Chicken Broth on this site:
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