Chicken Broth
Use up leftover rotisserie chicken bones and skin as well as vegetable scraps!
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- 1
In a large pot, bring the chicken, garlic, onions, carrots, celery, and 4 quarts of water to a boil over medium-high heat. Reduce heat and simmer the stock, uncovered, for . Skim off any foam that rises to the top and add water as needed to maintain the same level of liquid in the pot.
- 2
Add additional liquid if necessary, but cover the pot and simmer for more until a rich stock forms. Let cool slightly. Using a fine-mesh strainer, strain the stock into a large bowl. Let cool. Transfer to an airtight container. Refrigerate for up to 1 week or freeze for up to 3 months.
- 3
If preferred, continue to simmer until condensed. Let cool, skim any fat off the top, and pour into ice cube trays. Freeze and store in ziplock bags for easy use.
