This is an effective, valuable and convenient method to create the most needed weekly ingredient in your kitchen. Let’s face it, most of the meals that we cook have some sort of gravy or sauce. Therefore, instead of using the store bought version, or plain water, have a consistent stash of homemade broth or stock in your freezer for extra flavor.
Category: COOKING INGREDIENT
Approx. Prep and Cook Time: 20 to 30 Minutes
Approximate Cost: $2.70 total (excluding the rotisserie chicken
Difficulty Level: Easy
Allergens, Other: Gluten Free
Servings: 6 to 7 cups
1 tbsp. Dried oregano (.25)
1 tbsp. Dried parsley (.25)
1 tbsp. Dried thyme (.50)
1 tsp. Cumin (.15)
1/2 tsp. Black pepper (.10)
8 to 10 cloves of garlic (.50)
1 large onion with the skin on cut in cubes (.50)
2 celery ribs with the leave cut in 4-5 pieces (.20)
Bones/carcass from the rotisserie chickens (0)
2 carrots (. 25)
8 cups of water
After you remove all the meat to use in soups, stews, etc. the next most important, step is to keep the carcass to make delicious homemade chicken stock.
Brown the rotisserie chicken bones and skin in 1 tsp. of olive oil in med high.
Chop a large onion in cube pieces, no need to peel it add it to the pot.
Add 10 cloves of smacked garlic, no need to peel them, keep browning these ingredients.
Add the dry spices, (I always use dried because the flavor is more intense).
Add the water. Bring it to a boil, reduce the heat and simmer for 30 minutes.
Wait until it cools down, then strain to remove the ingredients and obtain the liquid stock.
Refrigerate until use in 1-week. If longer, freeze it about 2 months or under.
Before using your rotisserie chicken stock, remove the fat that built up on top of the stock and discard.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.