PREP FOR THE WEEK SERIES – THIS TIME IS CHICKEN STOCK/BROTH

So you purchase a rotisserie chicken, and then discard all that you don’t eat right? NO, you just cut the legs, chicken thighs and breasts then shred what’s left to make Arroz con Pollo, (chicken with rice) or chicken chili, or whatever you want to serve in your meals. Then save all the bones and the darker skin to make your homemade chicken broth or stock. This is what you need to do if you want to try it:

• I always purchase the Lemon Pepper Rotisserie from Walmart. The flavor is awesome.
• 2. Remove all the meat to eat for dinner or use in salads, sandwiches, soups, etc. 
• 3. NOTE: keep the carcass and few charred skin to make our delicious chicken stock with any fresh herbs you have at home or dried herbs.

 
Category:  HACK
Approx. Prep and Cook Time:  20 Minutes
Approximate Cost:    $3.55 or .59 cents per container
Difficulty Level:  Easy
Allergens, Other:  Gluten Free    
Servings: 6 med size containers  
 
Ingredients
Bones/carcass and few charred skin pieces from the rotisserie chicken (0)
2 carrots, peeled, cut in half (. 25)
8 to 10 cloves of garlic, smashed, peels on (.50)
1 large onion with the skin on, ends removed and cut in cubes (.50)
3 celery ribs with the leaves, rinsed, cut in 4-5 pieces (.20)
½ bunch of fresh cilantro (.50)
If you can find, add some culantro leaves (.50)
1 tbsp. Dried oregano (.25)
1 tbsp. Dried parsley (.25)
1 tbsp. Dried thyme (.50)
1 tsp. Cumin (.15)
1 tsp. Black pepper (.10)
12 to 15 cups of water
 
Directions
Brown the rotisserie chicken bones in 2 tsps. 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 dried spices, (I almost always use dried because the flavor is more intense). Then add the fresh herbs and the water.
Bring it to a boil, reduce the heat and simmer for 15 to 20 more minutes.
Wait until it cools down, then strain to remove the ingredients and obtain the liquid broth/stock.
Refrigerate until use in separate containers, (of about near 2 c. each.)
Before using your rotisserie chicken stock, remove the fat that built up on top of the stock and discard.
 
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
Angie’s Homemade Pesto   http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce