Several of my Friday friends have asked me to share the specifics on how I make my chicken broth that I often use in my soups. Well, here you go. It’s so easy! After the first time, you will probably find yourself making homemade broth every time you buy a rotisserie chicken. It will take your soups to the next level.
Jay's Homemade Chicken Broth
Ingredients:
1 Rotisserie Chicken cooled to room temperature
1 green bell pepper, seeded and cut into 4 large pieces
2 carrots, cut into large chucks
1 onion, peeled and cut into large chunks
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons minced garlic
12 cups of water
Directions:
Begin by removing the skin from the chicken and deboning it. Reserve the chicken meat for a later use such as a soup or chicken salad. Place all the chicken bones in a large stock pot. Add the remaining ingredients. Bring the pot to a boil then turn it down to a low simmer for about 1 1/2 hours. Add more water if it looks like it’s getting too low. Remove from the heat and strain the broth into a large bowl. Discard the bones and vegetables. Place the bowl of broth in the refrigerator overnight. This will allow the fat to rise to the top so it's easy to remove. Refrigerate or freeze the broth until ready to use.
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