Homemade Chicken Broth
You can use any bone in chicken to make this work, but I’ve used a fairly picked over rotisserie chicken carcass to build this stock. My dad would shake his head if he knew how many times I’ve wasted a carcass in the past when I could have made this delicious stock!
Let’s go shopping.
Rotisserie chicken carcass with some meat left on
1/2 red onion, roughly chopped
3/4 large white onion, roughly chopped
2 carrots, roughly chopped
2 celery stalks, roughly chopped
handful of fresh parsely
1/4 cup fresh dill
1 whole head of garlic, cut in half
2 inch knob of ginger, roughly chopped
15 black peppercorns
1 chicken bouillon cube
Water
Salt to taste
Combine ingredients
In a large soup pot or dutch oven, combine all ingredients and cover with water (will likely require about 6- 8 cups so choose your pot accordingly). Add a fair amount of salt (and you’ll continue to salt throughout as you taste).
Bring to a boil and then reduce and simmer for at least 2 hours, preferably up to 4. Strain and store in the fridge for 4 days, or in the freezer. This broth can be drank on it’s own, or used to make a soup such as the Chicken Meatball, Kale and White Bean or Chicken Noodle.
