Rotisserie Chicken Stock and Soup
Raise your hand if you made soup this weekend! I prefer to use a little short cut. I use rotisserie chicken instead of starting with a raw chicken. Truth be told, I just hate boiled chicken . I remove a lot of the meat and skin, save it add to the soup later on. I use the bones to make the stock and any of the gelatinous bits that came with. I use about 5 quarts of water, I’ll cut a head of garlic in half, throw it in. Tie up a bunch of herbs, my favorites are dill,thyme, and parsley. I quarter 3 onions , throw them in skin and all bc Ina says it’s okay, along with 5 or 6 carrots. After simmering it for about 2 hours. I strain it all out and discard the solids. I usually make care packages for friends. I’ll use the stock to make chicken soup, throwing in carrots ( I skip the celery but you can use it!) chop up some of those fresh herbs, add the shredded chicken , and pasta. However , if you are bringing it or giving it away hold the pasta. I always give that on the side to be cooked real time. Check for salt and pepper, season to taste. At the end I always give it a hit of lemon juice ! And serve with a little bit of grated Parmesan!
What you need
Instructions
1. Remove most of the meat and skin from the rotisserie chicken. Save the meat and some skin to add to the soup later. Use the bones and any gelatinous bits for making the stock. 2. In a large pot, combine the chicken bones and gelatinous bits with about 5 quarts of water. 3. Cut a head of garlic in half and add it to the pot. 4. Tie up a bunch of fresh herbs (dill, thyme, and parsley are favorites) and add them to the pot. 5. Quarter 3 onions (skin and all) and add them to the pot, along with 5 or 6 carrots. 6. Simmer the mixture for about 2 hours. 7. After simmering, strain out all the solids and discard them, keeping the liquid chicken stock. 8. To make chicken soup: Use the prepared stock. Add carrots (you can skip celery, but it's an option), chopped fresh herbs (from the bunch used for stock, or fresh ones), and the reserved shredded chicken. Add pasta, but if you are preparing this for others, it's recommended to give the pasta on the side to be cooked fresh. 9. Check for salt and pepper and season the soup to taste. 10. At the very end, give the soup a hit of lemon juice. 11. Serve with a little bit of grated Parmesan cheese.View original recipe