Chicken Broth

This chicken broth is one of the many recipes made from one rotisserie chicken. That same chicken made three other recipes, Rosemary Chicken Salad and Italian Chicken & Spinach, And of course, this broth was used to make Chicken, Rice & Veggies Soup.

Ingredients:

1 carcass from a rotisserie chicken

8 cups of water

2 bay leaves

Salt and pepper to taste

Optional (and included in these images):

Add vegetables* to expand the nutrient profile.

Directions:

In a large pot, add the water, chicken carcass, bay leaves, salt and pepper.
If using veggies, add them too.
Simmer on low for 10-12 hours (or longer) to maximize flavor.
Allow to cool and store in the refrigerator until you are ready to make the soup of your choice using the broth

Note: I don’t know really how long it can stay in the refrigerator as the soup gets made the next day in my house! Optional: you can use a slow cooker as well.

*I save the vegetable “scrap” from all the veggies I use daily. You know, the skins you peel off, the ends of onions, etc. I collect them in a bag, placing them in the freezer until I am ready to make broth.

This recipe was created from years of watching my mom never let a good carcass go to waste! ~ Dr. Ross

⬇️ Download the recipe here ⬇️