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Using a 6-quart stockpot, combine all the ingredients. Cover the pot, and bring to a boil. Reduce to a simmer, and cook for 4 hours. Do not stir. Occasionally, skim the top with a spoon to remove fat and scum. When ready, strain out the solids, and discard them. Refrigerate the stock for up to 1 week, or freeze for up to 6 months in an airtight container.
Note: Salt doesn’t need to be added since rotisserie chickens are already seasoned.
Calories: 230, Fat: 9 g (3 g Saturated Fat), Cholesterol: 100 mg, Sodium: 115 mg, Carbohydrates: 4 g, Fiber: 1 g, Protein: 33 g.
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Nutritional Information
Calories: 230, Fat: 9 g (3 g Saturated Fat), Cholesterol: 100 mg, Sodium: 115 mg, Carbohydrates: 4 g, Fiber: 1 g, Protein: 33 g.
Directions
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Using a 6-quart stockpot, combine all the ingredients. Cover the pot, and bring to a boil. Reduce to a simmer, and cook for 4 hours. Do not stir. Occasionally, skim the top with a spoon to remove fat and scum. When ready, strain out the solids, and discard them. Refrigerate the stock for up to 1 week, or freeze for up to 6 months in an airtight container.
Note: Salt doesn’t need to be added since rotisserie chickens are already seasoned.