Chicken Broth From Rotisserie Chicken Scraps

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15 cups
Chicken American
Low Carb Low Fat Winter Thanksgiving Superbowl Summer Spring Picnics Fourth of July Fall Slow cook Marinade Chicken Soup Sauces Condiments American

Large pot
Whole used up Rotisserie cken scraps
Half and on
5 -6 cloves of lic smashed or pressed
2 -3 rots chopped
2 -3 ery chopped
Any vies you want to use up in the fridge
4 leaves
2 Ts. of dried emary
lic salt to taste
per

Bring water to a boil, pour all your scraps, scrape all juices and bits and pieces from the plastic tub your chicken came in, all your veggies, and add more water. Boil this for a minute then turn down heat to the lowest simmer and let simmer for 2-3 hours, you may add water and a little salt if water level goes down. When finished, just use a strainer to get all scraps out and throw away, now take your mesh strainer to get all the little pieces out. Place in small containers, I store mine in 2 cup containers, chill until the fat congeals, then use your little mesh strainer to get out all the fat, the fat sticks to the strainer and you can use it until all the fat comes out. Now you can freeze as much as you want, I leave out 2 cups for use and ftreeze the rest. One Rotisserie chicken can make up to 12-15 cups of broth. I never buy broth anymore.


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