Easy Chicken Broth

I admit it – I’m a big fan of those yummy rotisserie chickens at the deli. We have a rule at our house: no one comes home from Costco without a chicken for dinner (and lunch the next day, and the next…). It always seemed like a waste to throw out the leftovers, so I finally took the time to save it and make homemade broth from it. It was easy, delicious, and I’m not sure why I haven’t done it before! Please know that this is a loose recipe and there is no right or wrong – add more of the ingredients you like, substitute herbs you favor more, or eliminate ones you don’t have on hand. If you don’t have time right now, throw the carcass in a plastic bag in the freezer until you are ready. Here are the basics:

Easy Chicken Broth

1-2 leftovers carcasses from a rotisserie chicken (remove the string from the legs)

1 lb. baby carrots

1/2 bunch of celery, roughly chopped (including the green tops)

1 T. chopped thyme

3-4 bay leaves

3-4 chicken bouillon cubes for extra flavor

16 c. water

2 sprigs fresh rosemary

1 onion, roughly chopped

2-3 cloves of garlic, chopped

optional: chopped fennel greens or dill

In a large stockpot with the strainer part in, put all of the above ingredients. Bring to a boil then reduce to medium-low and simmer at least 1 hour, and a bit more if the chicken meat isn’t falling off the bones. Let cool then lift the strainer out. Save the larger chicken meat pieces, celery and carrots for later if you wish. Toss the rest of the chicken bones and herbs. Then, refrigerate/freeze or use the broth as needed. This makes an excellent base for chicken noodle soup or Matzo Ball Soup (recipe here)!