When I don’t feel like cooking, Kevin brings a rotisserie chicken home for dinner, sometimes. Most of the time, we eat only one meal from it. So, most of the breast and the legs are gone. The rest ends up in the pot immediately, or in the freezer for a later use. I ran out of chicken broth/stock. It’s time to cook up another batch. My broth is made of:
- 1 rotisserie chicken leftover (meat and bones)
- 4 carrots, cut up in 1-inch pieces (they can be peeled first, I only wash mine)
- 3 stalks of celery, cut up in 1-inch pieces
- 1 big onion, quartered (if onion is big, cut in half and then quarter both pieces)
- 3 sprigs of fresh parsley
- dried thyme, basil, sage
- salt & pepper
- 2 bay leaves
- 12 cups of water
I put all ingredients in a large pot, fill it up with water and let it simmer for two hours. Usually I don’t measure my herbs and spices. I learned to go by my own tastes.
After two hours, I turn off the stove to let the broth cool down a little bit, before I strain it through a fine mesh colander, into a big bowl. Naw, I don’t use cheesecloth, because I don’t mind having small pieces of herbs in the broth. It adds some extra color to it.
Next, after I discard the chicken-vegetable leftovers (if there is still a lot of meat on the bones, I pick it and use it for dinner), I pour the broth in my Ziploc® glass container, which are designed for extreme cold/heat. When the broth is almost room temperature, I freeze it and use it as needed.