Categories: Soup

Ingredients

• 1 2-lb Rotisserie Chicken, meat removed
• 2 Celery Stalks, cut into chunks
• 3 Carrots, large un-peeled cut into chunks
• 2 medium onions, cut into chunks
• 2 Bay Leaves
• 1/2 tsp Rosemary (dried)
• 1/2 tsp Thyme (dried)
• 1 Tbsp Two Step Hot
• 10 Peppercorns (whole)
• 8 cups Water (cold)
• 6 cubes Chicken Bouillon

Directions

1. Place chicken carcass with skin, vegetables, spices, and water into a large soup pot.

2. Bring to a boil over medium heat. Skim off any foam that rises to the surface.

3. Reduce heat, cover and simmer on low heat for at least 2h longer.

4. Remove from heat and allow to cool.

5. Strain stock through a fine sieve strainer, discarding everything so just the stock remains.

6. Store in fridge up to 3-4 days, skim off fat. Can freeze up to 3 months.

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