I may sound like a broken record but it is so important to use rotisserie chicken (or any other food product for that matter), to their highest potential. That’s why it is important to save the bones cartilages and some of the crusty dark brown skin of the chicken to make homemade chicken stock. It is easy, convenient and almost free, smile. My recipe changes often, depending on which aromatics, herbs, etc., that I have at home or in my garden at the time.
Approx. Prep and Cook Time: under 30 Minutes
Approximate Cost: $3.60 or .60 cents per cup
Difficulty Level: Easy
Allergens, Other: Gluten Free
Servings: 6 to 8 cups
All the bones and skinned parts of 1 Lemon Pepper Rotisserie Chicken ($1.00
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)
5 Cachucha or ajicitos dulces (peppers) ($1.00)
1 large spring of Sage (.10)
1 gal. Water (0)
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, peppers, bring it to a boil and then bring the heat to low to simmer covered for 20 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.
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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.