Homemade Chicken Stock

Recipe - Welcome

2021 Sept Oct CC_Homemade Chicken Broth_HR_600x360.jpg

Servings12

Cook Time270 Minutes

Calories230

Ingredients

1 leftover rotisserie chicken (bones and skin)

8 sprigs thyme

2 celery sticks, quartered

2 carrots, quartered

2 bay leaves

1 yellow onion, peeled and quartered

1 Tbs peppercorns

1 bunch parsley stems, tied with twine

5 quarts water

Directions

Using a 6-quart stockpot, combine all the ingredients. Cover the pot, and bring to a boil. Reduce to a simmer, and cook for 4 hours. Do not stir. Occasionally, skim the top with a spoon to remove fat and scum. When ready, strain out the solids, and discard them. Refrigerate the stock for up to 1 week, or freeze for up to 6 months in an airtight container.

Note: Salt doesn’t need to be added since rotisserie chickens are already seasoned.

Nutritional Information

Calories: 230, Fat: 9 g (3 g Saturated Fat), Cholesterol: 100 mg, Sodium: 115 mg, Carbohydrates: 4 g, Fiber: 1 g, Protein: 33 g.

0 minutes

Prep Time

270 minutes

Cook Time

Servings

230

Calories

Shop Ingredients

Makes 12 servings

1 leftover rotisserie chicken (bones and skin)

Original Rotisserie Chicken - 1 Each

Add Original Rotisserie Chicken - 1 Each to Favorites.Add Original Rotisserie Chicken - 1 Each to Favorites.

$7.99

8 sprigs thyme

Not Available

2 celery sticks, quartered

Short Cuts Celery Sticks - Avg 0.85 Lb

Add Short Cuts Celery Sticks - Avg 0.85 Lb to Favorites.Add Short Cuts Celery Sticks - Avg 0.85 Lb to Favorites.

$3.39 avg/ea$3.99/lb

2 carrots, quartered

Not Available

2 bay leaves

Brookshire's Bay Leaves - 0.15 Ounce

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$3.59$23.93/oz

1 yellow onion, peeled and quartered

Sweet Yellow Onion - Avg 0.80 Lb

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$1.19 avg/ea$1.49/lb

1 Tbs peppercorns

Brookshire's Black Peppercorn Whole Seasoning - 2 Ounce

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$3.99 was $4.59$2.00/oz

1 bunch parsley stems, tied with twine

Parsley - 1 Each

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$0.99

5 quarts water

Not Available

Nutritional Information

Calories: 230, Fat: 9 g (3 g Saturated Fat), Cholesterol: 100 mg, Sodium: 115 mg, Carbohydrates: 4 g, Fiber: 1 g, Protein: 33 g.

Directions

Using a 6-quart stockpot, combine all the ingredients. Cover the pot, and bring to a boil. Reduce to a simmer, and cook for 4 hours. Do not stir. Occasionally, skim the top with a spoon to remove fat and scum. When ready, strain out the solids, and discard them. Refrigerate the stock for up to 1 week, or freeze for up to 6 months in an airtight container.

Note: Salt doesn’t need to be added since rotisserie chickens are already seasoned.