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Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Chicken
Servings: 8

Equipment

  • Dutch oven or stock pot

Ingredients

  • 1 rotisserie chicken carcass
  • 10 cups water
  • 1 onion, coarsely chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, smashed
  • 6 sprigs thyme
  • 3 sprigs rosemary
  • 6 sprigs parsley, separate leaves and stems
  • 1 bay leaf
  • 1 tsp. peppercorns
  • 2 tsp. salt

Instructions 

  • Add chicken carcass and water to the pot and bring it to a boil.
  • Add the vegetables
  • Tie the sprigs of herbs together with the parsley stems and add the bundle to the pot.
  • Add salt & peppercorns
  • Bring the pot to a simmer and skim off the foam.
  • Cover the pot and simmer for 2 hours, stirring occassionally. Skim off the top of the broth as needed.
  • Add chopped parsley leaves and salt to taste.
  • Simmer for 30 minutes then strain the stock.
  • Allow to cool and skim the top to separate any layer of fat.