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
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.