Rotisserie Chicken Bone Broth

 In Chicken, Cooking with KAKE, Dairy Free, Recipes, Soup

Have you ever made something out of nothing? Bone broth is a little like making something out of nothing. This recipe uses a rotisserie chicken, but you can use any leftover chicken bones you have. If you have roasted chicken or made bone-in chicken of any kind, you can use the leftover bones to make bone broth.

I like to do this recipe in my slow cooker. I let the broth cook on the lowest setting for 12-24 hours. The longer you let it cook, the richer the broth will be.

How to use celery scraps.

When I eat celery, I usually don’t eat the leaves or the inner-most stalks. I save these celery scraps in a zip top bag in my freezer an pull it out anytime I make bone broth.

Rotisserie Chicken Bone Broth

Rotisserie Chicken Bone Broth

Yield: 6 Cups
Prep Time: 5 minutes
Cook Time: 1 day
Additional Time: 5 minutes
Total Time: 1 day 10 minutes

This is a great way to get the most out of your rotisserie chicken, It is almost totally hands-off. Simply put chicken bones and a few veggies and spices in a slow cooker with water and leave it on low for 12-24 hours.

Ingredients

  • Bones of 1 rotissiere chicken
  • 2 Carrots cut into 4 pieces
  • 2 Stalks Celery cut into 4 pieces or 1 Cup Celery parts and leaves
  • 2 Cloves Garlic
  • 1 Onion
  • 1/2 teaspoon whole peppercorns
  • 6 whole cloves (optional- see note)
  • Any juices from the bottom of the rotisserie chicken bag. 
  • 6-8 Cups Water

Instructions

    In a slow cooker, add all ingredients. Cook on high for about 1 hour until the broth starts to boil.
    Reduce heat to "keep warm" or low. (see note)
    Cook for 12-24 hours.
    Using tongs or a slotted spoon, remove the chicken bones, veggies and spices.
    Place a fine-mesh strainer over a large bowl and pour broth over the fine mesh strainer into the bowl.
    Bone broth with keep 2-3 days in the refrigerator or up to 3 months in the freezer. It is important to let the broth come to room temperature before freezing. I like to let it cool in the refrigerator for several hours before transferring to the freezer.

    Notes

    This recipe is mostly hands-off. You want to get the broth boiling for the first hour and after that you want to use the lowest setting on your slow cooker. You do not want it to boil, but rather barely simmer. In my slow cooker I use the "keep warm" setting. If you only have high and low, use the low setting.

    If you don't have whole peppercorns, do not use ground pepper, it will make the broth murky. Just omit the pepper.

    Whole cloves add a depth of flavor to the broth. You will not taste the flavor of clove, but the broth with taste fuller and richer. If you do not have whole cloves, do not use ground cloves. It will make the broth murky and unpalatable. Simply omit the cloves if you don't have whole cloves.

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    Nutrition Information:
    Yield: 6 Serving Size: 1
    Amount Per Serving: Calories: 172Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 61mgSodium: 358mgCarbohydrates: 11gFiber: 2gSugar: 7gProtein: 18g

    Nutrition information is provided as a courtesy and may not be completely accurate.

     

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