Ingredients

The following ingredients have 10 Servings
  • 1 rotisserie chicken carcass (bones and skin)
  • 1 yellow onion (quartered, skin left on)
  • 3 ribs of celery (coarsely chopped)
  • 2 large carrots (coarsely chopped)
  • 4 garlic cloves (crushed )
  • 20 black peppercorns
  • 1/2 bunch parsley (whole)
  • 1/2 bunch thyme (whole)
  • 2 bay leaves
  • 1/4 tsp turmeric
  • pinch red pepper flakes ((optional))

Instruction

  • Add all of the above to a large stock pot, cover with water by an inch and bring to a boil. Reduce heat and let simmer for 90 minutes. Any vegetable scraps can be used, but these are my go to aromatics.
  • Let cool and then remove all large pieces from the pot and discard. (See Note 1)
  • Strain the broth and use immediately, cover and refrigerate for up to 5 days or freeze for later use. The broth will become gelatinous and the chicken fat will congeal on the top, feel free to discard or use for making a roux.