Ingredients

The following ingredients have 4 Servings
  • 2 whole chicken carcasses from rotisserie chicken
  • 5 stalks celery (halved)
  • 5 carrots (chopped in 2-inch pieces)
  • 1 large onion (quartered)
  • Handful fresh parsley
  • 2 bouquet garnis ((see notes))

Instruction

  • In a large stockpot, at least 8 quarts, place chicken carcasses in then put everything else around the chicken carcasses.
  • Fill the stockpot with water until the chicken carcasses are covered. Bring to a boil then reduce to an extremely gentle simmer (barely any bubbles) and let cook for 5 hours, uncovered. Stir occasionally.
  • After 5 hours, remove from heat. Let cool for 1 hour.
  • After 1 hour, remove the bones, as much as you can then place a large strainer over a large bowl and carefully pour contents of stockpot into the strainer.
  • Discard contents of the strainer then use a funnel and pour liquid into mason jars. Let sit at room temperature for a few hours then put in the fridge.
  • Read blog post for directions on freezing and also how long to keep in the fridge.