Prep Time
15 minutes
Cook Time
12 hours
yields
8 cups
Ingredients
- Bones and carcass from 1 rotisserie chicken (skin included if desired)
- 1 yellow onion, roughly chopped
- 2-5 garlic cloves
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 tablespoon fresh ginger, sliced
- 1 teaspoon ground turmeric or 1 tablespoon fresh turmeric, sliced
- 2 bay leaves
- 1 tablespoon whole black peppercorns
- 2 tablespoons apple cider vinegar
- 1 small handful fresh poultry herbs (such as rosemary, thyme, and sage)
- 10–12 cups filtered water
Steps
1
Prepare the bones
Remove most of the meat from the rotisserie chicken and reserve it for another use. Place the remaining bones, carcass, and juices into a large stockpot or slow cooker.
2
Add vegetables and aromatics
Add the onion, garlic, carrots, celery, ginger, turmeric, bay leaves, peppercorns, fresh herbs, and apple cider vinegar to the pot
3
Add water
Pour in enough filtered water to fully cover the bones and vegetables, about 10 to 12 cups.
4
Bring to a gentle boil
Place the pot over medium heat and bring the broth just to a boil.
5
Reduce to a simmer
Once boiling, reduce the heat to low so the broth maintains a gentle simmer. Let cook uncovered or partially covered for 6 to 12 hours. Skim off any foam that rises to the surface during the first hour.
6
Strain the broth
When finished cooking, remove the pot from heat. Pour the broth through a fine mesh strainer into another pot or large bowl, discarding the solids.
7
Cool and store
Allow the broth to cool slightly before transferring to jars or airtight containers. Store in the refrigerator for up to 5 days, or freeze for up to 3 months.