MY HACK: NOW YOU SEE IT, NOW YOU DON’T, HOMEMADE FAT FREE CHICKEN STOCK!

We all love to cook with chicken and beef broth and stock. The easiest way to have it at home is to purchase it at the grocery store. However, I am sure that you buy the all-time favorite Rotisserie chicken every now and then. I am also sure that you bring it home, cut it in pieces and serve it to the family. I also purchase some at the grocery store, but I prefer to make it at home, to reduce the fat and sodium content. So, I use some of that yummy rotisserie chicken parts to make it fresh at home.
 
This is my take of what I do when I purchase my rotisserie chicken:

1. I remove all the chicken skin and only keep the super dark almost burnt piece.
2. I carefully cut the chicken legs and tights, debone and save the bones.
3. I cut the bottom part of the chicken and set it aside with the dark skin piece and bones.
4. I debone the chicken breasts and keep the cartilage and small bones.
5. Finally, I put my whole debone-skinless chicken in the fridge for sandwiches, salads, enchiladas, soups, or other meals. I get a medium size pot and over medium, sauté the bones, cartilages, and some of the toasty skin.
6. I add any color peppers, onions, garlic, carrots, celery, all kinds of herbs, especially rosemary, basil, oregano, cilantro and anything else that I have in my fridge or is growing in my garden. (There is not a right or wrong ingredient or amount, as long as you love the flavor of what you are adding to the mix).
7. Carefully, I add water to cover it all and bring it to a boil. Cover and cook over low heat for about 15 minutes. (You want the flavor to concentrate well).
8. Remove from stove, allow time to come down to room temperature, strain and place in containers to refrigerate for one day. The next day, I remove all the fat that accumulated in the top and discard it, then refrigerate or freeze until I need to use it.

 
Trust me, you will not regret the time and effort you took to make this awesomeness!