1 rotisserie chicken, all meat removedCelery leafy tops3 carrots, rough chopped1 large onion, unpeeled & quartered3 sprigs rosemary3 sprigs thyme2 sprigs tarragonParsley3 bay leaves1 bulb garlic, cut in halfCheesecloth3 quarts water
Fill a large stock pot with water and dump all of the ingredients into the pot. Cover and simmer for 2 1/2 hours. Allow the stock to cool on the stove top completely. Strain the stock through cheesecloth and a fine mesh strainer into a bowl. Store the chicken stock in mason jar’s or freezer Ziploc bags. Label with the date and freeze.
*** If you have a pressure cooker follow the same instructions except cook on high pressure for 45 minutes. Allow the pressure cooker to decompress naturally to ensure a clear stock.
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