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Chicken Bone Broth

Yields8 ServingsPrep Time10 minsCook Time6 hrsTotal Time6 hrs 10 mins

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 All bones and some skin from Rotisserie Chicken
 4 qts Water
 1 cup Carrots- baby cut
 1 Medium yellow onion- skin removed and quartered
 1 Head of garlic- skin removed and cut in half
 1 tsp Black peppercorns
 1 tsp Salt
1

In a large stock pot or dutch oven over medium-high heat, bring the chicken bones and skin, garlic, onions, carrots, black peppercorns, and 4 quarts of water to a boil.

2

Reduce heat and simmer uncovered for around 3 hours. Skim the fat off the top of the stock when needed. Also, feel free to add water if needed.

3

Place the top on the pot and simmer for an additional 2-3 hours. The stock will be a dark rich color and the onions and carrots will be very soft.

4

Once the stock is fully cooked, let the stock slightly cool. Taste and feel free to add more salt if needed.

5

Using a fine-mesh strainer (or salad spinner!), strain the stock into a large bowl or pitcher. Store in the refrigerator for up to 1 week or freeze in an ice cube tray for up to 3 months.

Nutrition Facts

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Serving size