I usually make homemade chicken broth with raw chicken and let it cook for few hours. My aunt always uses the turkey carcass for soup the day after Thanksgiving so I thought to try the same thing with rotisserie chicken. I flavored the broth with vegetables, herbs and turmeric and to my surprise it turned out real tasty.
Chicken Broth with Rotisserie Chicken Bones
Prep time: 10 min
Cook time: 1 hour
Ready in: 1 hour 10 min
Yields: 7 to 8 cups
1 rotisserie carcass
1 carrot, peeled and cut in half
1 celery stalk cut in half
1 onion, peeled
1 clove garlic
1 turnip, peeled and cut in half
1 cauliflower stem
½ cup fresh parsley, rinsed
¼ teaspoon ground turmeric
2 bay leaves
9 cups water
Add all the ingredients to a 5-quart pot. Pour in about 9 cups of water. Bring to a boil, reduce heat to medium low and simmer, covered, for 1 hour.
Place a mesh strainer over a large bowl. Pour the broth mixture through the strainer. Discard the bones and vegetables. Skim off the chicken fat that rises to the top.
I always refrigerate my chicken stock or broth overnight and remove all the fat the next day to make it healthier and lower in calories. Fat solidifies when chilled and becomes a lot easier to remove.