Homemade Chicken Broth
Rotisserie Chicken Recipes including tips for how to cut a rotisserie chicken and how to make Homemade Chicken Broth!
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
- 1 rotisserie chicken (just the leftover pieces and bones)
- 2 ribs celery , with leaves and cut into chunks
- 2 medium carrots , cut into chunks
- 2 medium onions , cut into chunks
- 2 bay leaves
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 10 whole peppercorns
- 6-8 cups cold water
- 6 teaspoons chicken bouillon paste , or bouillon cubes
Place rotisserie chicken, vegetables, spices and water into a large soup pot.
Slowly bring to a boil over medium heat. Skim off any foam that rises to the surface.
Reduce heat, cover and simmer on low heat for at least 1-2 hours.
Remove from heat and allow to cool.
Strain broth through a fine sieve strainer, discarding all vegetables and seasonings so you are only left with the broth. Season with chicken boullion paste to taste.
At this point I like to pour the broth into my soup pot and refrigerate it for a few hours so that the fat from the broth will rise to the top and I can skim it off.
Calories: 178kcal | Carbohydrates: 41g | Protein: 5g | Fat: 1g | Sodium: 234mg | Potassium: 1052mg | Fiber: 10g | Sugar: 16g | Vitamin A: 415.9% | Vitamin C: 31.5% | Calcium: 21.2% | Iron: 13.4%