HACK: MORE of my ROTISSERIE CHICKEN HOMEMADE STOCK, GLUTEN FREE and VEGETARIAN! BOOM!

Someone contacted me recently and asked me if I could post my homemade chicken stock again. So, here I go!

This is the recipe of the one that I made last week. My recipe changes often, depending on which aromatics, herbs, etc., that I have at home or in my garden at the time.

I make fresh chicken stock every time that I purchase a rotisserie chicken. Why? Because most of the time I remove the bones and skinned the chicken to make the best rotisserie chicken stock that one can have. Then I use the shredded chicken in chili’s bowls, soups, enchiladas, tacos, well, you get the idea.

Therefore, these are the ingredients that I had available when I made this batch. Enjoy!

​INGREDIENTS (Approx. Total Cost: $3.60)
All the bones and skinned parts of 1 Lemon Pepper Rotisserie Chicken ($2.00
4 to 5 stems of Italian Oregano (.10)
6 to 8 large Cuban Oregano leaves (.10)
6 to 8 Culantro leaves (.10)
1 large Onion chopped (.45)
8 Garlic cloves (.40)
3 Celery stalks with leaves, chopped (.25)
2 large Rosemary stems (.10)
1 large spring of Sage (.10)
1 gal. Water (0)
 
Directions
Debone and skinned the rotisserie chicken and remove all fat. I only use super roasted brown skin for less fat and more flavor.
Sauté in olive oil the onion, celery and garlic until golden, then add the bones and skin.
Carefully add the water, all the herbs, bring it to a boil and then bring the heat to low to simmer covered for 30 minutes.
Allow the stock to cool and then strain to obtain your golden flavorful stock.
Divide into several containers and freeze what you are not using that day.