{"id":"d013a7fb-cb2d-4eee-a752-946d68c2f86a","url":"https://recipestripper.com/recipes/d013a7fb-cb2d-4eee-a752-946d68c2f86a","source_url":"https://tastesbetterfromscratch.com/homemade-chicken-broth-how-to-get-the-most-from-your-rotisserie-chicken/","title":"Chicken Stock","description":"This homemade Chicken Broth recipe is flavorful and absolutely delicious! Use my EASY step-by-step tutorial for the stovetop or Instant Pot and you will never buy store-bought again!","servings":8,"servings_text":"8","prep_time":"PT15M","cook_time":"PT120M","total_time":"PT135M","image_url":"https://tastesbetterfromscratch.com/wp-content/uploads/2019/04/Chicken-Stock-Web-6.jpg","ingredients":[{"text":"1 rotisserie chicken (, meat removed so you're only left with bones and skin)","item":"rotisserie chicken","quantity":1,"preparation":", meat removed so you're only left with bones and skin"},{"text":"2 ribs celery (, with leaves, cut into chunks)","item":"ribs celery","quantity":2,"preparation":", with leaves, cut into chunks"},{"text":"2 medium carrots (, cut into chunks)","item":"medium carrots","quantity":2,"preparation":", cut into chunks"},{"text":"2 medium onions (, cut into chunks)","item":"medium onions","quantity":2,"preparation":", cut into chunks"},{"text":"2 bay leaves","item":"bay leaves","quantity":2},{"text":"1/2 teaspoon dried rosemary","item":"dried rosemary","quantity":0.5,"unit":"tsp"},{"text":"1/2 teaspoon dried thyme","item":"dried thyme","quantity":0.5,"unit":"tsp"},{"text":"10 whole peppercorns","item":"whole peppercorns","quantity":10},{"text":"8 cups cold water","item":"cold water","quantity":8,"unit":"cup"},{"text":"2 Tablespoons Better than bouillon chicken paste* (, or 6 chicken bouillon cubes )","item":"Better than bouillon chicken paste*","quantity":2,"unit":"tbsp","preparation":", or 6 chicken bouillon cubes"}],"instructions":[{"number":1,"text":"Place rotisserie chicken, vegetables, spices and water into a large soup pot."},{"number":2,"text":"Slowly bring to a boil over medium heat. Skim off any foam that rises to the surface."},{"number":3,"text":"Reduce heat, cover and simmer on low heat for at least 2 hours or longer."},{"number":4,"text":"Remove from heat and allow to cool."},{"number":5,"text":"Strain stock through a fine sieve strainer, discarding all vegetables and seasonings so you are only left with the stock. Season with chicken boullion paste, to taste."},{"number":6,"text":"Store in the fridge for up to 3-4 days. Skim off the fat that rises to the top. If not using within a few days, freeze for up to 3 months."}],"date_published":"2026-10-30T19:05:28.058428+00:00","date_modified":"2026-10-30T19:05:28.058428+00:00"}