Description
This is not a quick recipe, but the results are worth it. I usually take an entire Saturday to make this, but most of the time it’s simmering on the stove, so it’s not labor intensive. Chicken bones browned with celery, onions and carrots make this broth dark and rich. I freeze leftover rotisserie chicken bones and make this about once a month or so. I freeze the stock in quart bags and use one whenever I would use chicken broth.
Ingredients
- 1 tablespoon olive oil
- 2 rotisserie chicken carcasses, broken into pieces
- 4 carrots, cut into chunks
- 2 large onions, cut into chunks
- 3 stalks celery, with leaves
- ½ cup dry white wine
- 1 tablespoon whole peppercorns
- 5 whole cloves
- 2 bay leaves
- 1 sprig fresh thyme
- 5 quarts water
Prep Time: 20 mins
Cook Time: 6 hrs
Total Time: 6 hrs 20 mins
Servings: 16