Rotisserie Chicken Broth
This chicken broth is virtually fat free and low sodium, I use a mini mesh strainer that I got at the dollar store to gather all the congealed fat from the broth, the broth in this picture is actually cold broth, so as you can see, there is no fat floating around. Just save all the scraps from a Rotisserie chicken, skin, bones, even juices in the container. The hubby brings home 1-2 a week. I have enough broth in my freezer for 2-3 months. I don''t buy it anymore. This saves money. And I get to use up all my veggie scraps in my fridge, you can actually put anything you want in this broth, it will add to the flavor?.I do the same thing with pork roasts and pot roasts that I cook in the crockpot.
Yield: 15 Ready in 3 hours
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Rotisserie Chicken Broth Preparation
Bring water to a boil, pour all your scraps, scrape all juices and bits and pieces from the plastic tub your chicken came in, all your veggies, and add more water. Boil this for a minute then turn down heat to the lowest simmer and let simmer for 2-3 hours, you may add water and a little salt if water level goes down.
When finished, just use a strainer to get all scraps out and throw away, now take your mesh strainer to get all the little pieces out. Place in small containers, I store mine in 2 cup containers, chill until the fat congeals, then use your little mesh strainer to get out all the fat, the fat sticks to the strainer and you can use it until all the fat comes out. Now you can freeze as much as you want, I leave out 2 cups for use and ftreeze the rest. One Rotisserie chicken can make up to 12-15 cups of broth. I never buy broth anymore.
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Rotisserie Chicken Broth Reviews
[I posted this recipe.]
4 years, 4 hours, 56 minutes ago