MORE OF MY ROTISSERIE AND VEGGIES CHICKEN STOCK

If you have been throwing away the bones, cartilages and some of the toasty rotisserie chicken skin, you are missing a lot in adding flavor to your meals. Try my stock.
 
Approximate Prep and Cooking Time: 30 minutes
Difficulty Level:    X     Easy ____ Intermediate ____ Advanced
 
Ingredients are anything else you have saved in your fridge:
To add tons of flavor to my stock, I use peppers, any color, onions, garlic, carrots, celery all kinds of herbs, especially rosemary, basil, oregano, cilantro and anything else that you are growing in your garden. There is not a right or wrong ingredient, as long as you love the flavor of what you are adding to the mix.
 
Directions
Once you de-bone the chicken for sandwiches or other meals, get a medium size pot and over medium, sauté the bones, cartilages, some of the toasty skin.
 
Then add the peppers, onion, garlic, carrots and celery. Brown these veggies with the chicken parts as well.
 
Carefully, add water to cover it all. Finally, add all the herbs and bring it to a boil. Cover and cook over low heat for about 15 minutes. You want the flavor concentrate well.
 
Remove from stove, allow time to come down to room temperature, strain and place in containers to freeze until you need to use the stock in your cooking.
 
You will not regret the time and effort in making this awesomeness!