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Rotisserie Chicken Stock

Apart from being extremely convenient, rotisserie chicken has more to give than delicious white and dark meat. For this technique, use vegetables that are dying in the fridge (soft carrots, mushroom stems, parsley stems, old garlic and dried up ginger etc..) instead of fresh ones. Though, if you feel fancy - adding fresh celery, leeks and aromatics (garlic, ginger, thyme, herbs) can be good, although we deemed it unnecessary.

Use this made chicken stock instead of water to cook rice, use it as a base for a chicken noodle soup or any other soups you prefer. Keep in mind this technique will not result in a rich chicken broth since the bones are already tired. You can be your own judge.

A recipe with specific measurements would be considered a gimmick. Instead, we'll give you step-by-step instructions.

Most of the rotisserie chickens are slightly overcooked so separating the meat from the carcass is a very easy process. Remove the meat from the bone and refrigerate or add it to a pan if going to eat it that day. It will cool down quickly or heat faster.

Place the carcass in a pot, cover with enough water and bring to a boil. As it boils, skim the foam.

  

Add your almost dead vegetables. If using fresh ones, now is also the time to add it. Reduce the heat to a simmer.

 

Keep simmering for about an hour or so and then turn off the heat.

Strain the broth, season with a pinch of salt and let it cool down to room temperature before you put it in the fridge.

Use it within a few days.

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