CHICKEN STOCK
 

Remember that rotisserie chicken you

picked up at the grocery store yesterday

for dinner?  Remove the meat and fat

and you have the basis for a fantastic

chicken soup stock. 

 

Actually, the basis for many a great

soup, including stone, but that’s

another story.

INGREDIENTS:

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• One chicken carcass, either store bought or your own roasted

• One large onion cut in quarters; yellow, red, white or Spanish doesn’t really matter

• Two stalks of celery cut into roughly 2 inch pieces

• A couple of carrots cut into roughly 2 inch pieces

• A few sprigs of fresh savory or a tablespoon of dried

• One generous tablespoon of kosher sea salt

• Five cloves of garlic – just give them a whack with a wide knife on the cutting board

• Cracked green peppercorn, if you don’t have green black will do

Bring a large soup pot of water to a boil add all of the ingredients and return to a rolling boil.  Let simmer for a couple of hours until reduced by a quarter.  Strain stock into a large wide bowl for cooling and place in the refrigerator.  Ready to use in your next soup recipe or freeze for later use.

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