Chicken Stock with leftover Rotisserie Chicken

Chicken Stock with leftover Rotisserie Chicken

Ingredients:

• 1 rotisserie chicken most of meat removed
• 4 ribs of celery with leaves
• 4-6 cleaned carrots ( depending on size)
• 3-4 yellow onions ( depending on size)
• 2 large bay leaves
• 2 tbsp poultry seasoning Litehouse Poultry Herb Blend, get it here
• 2 tbsp Better than Bullion chicken base, get it here
• 1-2 extra sprigs of fresh thyme
• 10-15 whole peppercorns
• 1 bunch of green onions, white parts only
• 8 cups of water

Instructions:

Remove meat from the rotisserie chicken leaving only a little meat, bones and skin.

Clean and cut all vegetables into chunks, add to a large pot along with the chicken, water, herbs and spices.

Slowly bring the contents to a boil then cover and reduce heat to a low heat simmer for at least 2 hours.

Remove from heat and allow everything to cool.

Strain the stock through a fine mesh strainer removing all solids and vegetables so you are only left with the stock liquid. 

This will keep in the refrigerator for 4 days, otherwise freeze up to 3 months.