Rotisserie Chicken Bone Broth
The warmth and nourishment of homemade Rotisserie Chicken Bone Broth is perfectly infused with fresh herbs and vegetables. This easy-to-make broth is a cornerstone for delicious, wholesome cooking that the whole family can enjoy!
Ingredients
- 1 large yellow onion unpeeled and quartered
- 2 carrots unpeeled and cut into thirds
- 2 parsnips unpeeled and cut into thirds
- 2 stalks celery with leaves cut into thirds
- 10 sprigs fresh parsley
- 7 sprigs fresh thyme
- 10 sprigs fresh dill
- 6 cloves garlic unpeeled and cut in 1/2 crosswise
- 1/2 tablespoon (5g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
- 1 teaspoon whole black peppercorns
- 2 rotisserie or roasted chicken carcasses
Instructions
- Place onion, carrots, parsnips, celery, parsley, thyme, dill, garlic, salt, and peppercorns in a large Dutch Oven or stockpot (shown in the pictures is a 7.25-quart Dutch oven).
- Set the chicken carcasses on top of the vegetables.
- Add 3-4 (12 -16 cups) quarts of water, depending on the size of your pot (covering most of the ingredients), and bring to a boil.
- Simmer, uncovered, for 3 hours.
- Strain the entire contents of the pot through a colander and discard the solids.
- Season to taste with salt and pepper or your preferred spices.
- Chill the stock overnight.
- The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.
Notes
Storage TIPS
-
- Refrigerate or Freeze Promptly: Once cooled, transfer the broth to the refrigerator if you plan to use it within 4-5 days, or freeze it for longer storage.
-
- Use Airtight Containers: Store the broth in airtight containers to preserve freshness and prevent any absorption of flavors from the refrigerator or freezer.
