Rotisserie Chicken Broth
A simple and delicious broth using the carcass and skin of a rotisserie chicken.
Equipment
- 1 Dutch oven or Stockpot
- 1 Stove
- 1 strainer or cheesecloth
Ingredients
- 1 rotisserie chicken carcass and skin
- 6 C water to cover or more as it concentrates and cooks down
- 2 T apple cider vinegar
- add: celery, onion, carrots and seasonings, if desired
Instructions
- Remove all of the chicken from the rotisserie chicken and set aside for another recipe.
- Add the skin and carcass of the rotisserie chicken to a Dutch oven or stockpot and cover completely with water.
- Add apple cider vinegar to help break down the collagen and joints as broth cooks.
- Feel free to add other seasonings, if desired, although the flavor from the chicken carcass and skins may only need salt and pepper.
- Simmer for about four hours, or longer, adding more water as the broth concentrates down.
- Strain the bones and skin from the broth through a strainer or cheesecloth.
- Refrigerate for a few days or add to the freezer for the next opportunity to use for a recipe.NOTE: You can skim off the fat from the top of the refrigerated broth if you want to make it healthier. You choose!
Notes
Rotisserie chicken produces a great depth of flavor and gelatin consistency that enhances the flavor to your recipes.
Refrigerate and use within a few days or add to your freezer to have on hand for your next recipe that needs chicken broth.
Extending another use for your rotisserie chicken is a plus!