Chicken Stock
This homemade Chicken Broth recipe is flavorful and absolutely delicious! Use my EASY step-by-step tutorial for the stovetop or Instant Pot and you will never buy store-bought again!
Ingredients
- 1rotisserie chicken (, meat removed so you're only left with bones and skin)
- 2ribs celery (, with leaves, cut into chunks)
- 2 mediumcarrots (, cut into chunks)
- 2 mediumonions (, cut into chunks)
- 2bay leaves
- ½ teaspoondried rosemary
- ½ teaspoondried thyme
- 10whole peppercorns
- 8 cupscold water
- 2 tablespoonsbetter than bouillon chicken paste* (, or 6 chicken bouillon cubes )
Directions
- 1
Place rotisserie chicken, vegetables, spices and water into a large soup pot.
- 2
Slowly bring to a boil over medium heat. Skim off any foam that rises to the surface.
- 3
Reduce heat, cover and simmer on low heat for at least 2 hours or longer.
- 4
Remove from heat and allow to cool.
- 5
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.
- 6
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.