Chicken Stock
Recipe: https://recipestripper.com/recipes/d013a7fb-cb2d-4eee-a752-946d68c2f86a
Original source: https://tastesbetterfromscratch.com/homemade-chicken-broth-how-to-get-the-most-from-your-rotisserie-chicken/
Recipe image: https://tastesbetterfromscratch.com/wp-content/uploads/2019/04/Chicken-Stock-Web-6.jpg

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!
Yield: 8
Prep time: PT15M
Cook time: PT120M
Total time: PT135M

Ingredients
- 1 rotisserie chicken (, meat removed so you're only left with bones and skin)
- 2 ribs celery (, with leaves, cut into chunks)
- 2 medium carrots (, cut into chunks)
- 2 medium onions (, cut into chunks)
- 2 bay leaves
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 10 whole peppercorns
- 8 cups cold water
- 2 Tablespoons Better than bouillon chicken paste* (, or 6 chicken bouillon cubes )

Instructions
1. Place rotisserie chicken, vegetables, spices and water into a large soup pot.
2. Slowly bring to a boil over medium heat. Skim off any foam that rises to the surface.
3. Reduce heat, cover and simmer on low heat for at least 2 hours or longer.
4. Remove from heat and allow to cool.
5. 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.
6. 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.