Homemade Chicken Broth

Chicken Broth with a Whole Rotisserie Chicken

1 tbsp Oil
1 Whole Rotisserie Chicken
1 onion,
2quarts water
2 tsp salt
2 bay leaves
Remove the chicken breast and all the meat you need. Place the whole chicken in a large pot on Medium high heat. Toss I the water, onion, salt, and bay leaves. Bring to a boil. Next cover and let cook for 20 minutes. Strain the broth into a container and let it cool about 10 minutes, the fat will naturally rise to the top. Skim the fat off. Meanwhile remove the chicken from the bones. Broth is ready to use or store.






Chicken Broth


1 tbsp Oil
4 pounds chicken legs cut into 2 inch chunks
1 onion,
2quarts water
2 tsp salt
2 bay leaves
Heat the oil in a large 4quart or more pot over medium heat. Brown the chicken on both sides about 10 minutes. Drain all the drippings from pan and return all of the chicken to the pot.. Add the onion and reduce heat to low and cover for about 20 minutes. Toss the water, salt and bay leaves. Bring to a simmer. Next cover and let cook for 20 minutes. Strain the broth into a container and let it cool about 10 minutes. Skim the fat off. Meanwhile remove the chicken from the bones. The broth is ready to use or store.





Note: Removing fat from broth. Use a large spoon and hold it parallel to the surface of the broth, collecting the fat and leaving behind a little of the broth possible. Another way is to use a bulb baster and place it under the fat layer and slowing siphon the broth out leaving behind the fat. If you have a fat separator that will work also,


NOTE: Extra broth can be frozen. I use quart freezer bags. Take the bag and place it into a quart jar then fill up as much of the broth as possible without spilling. Then I gently pull it out and fill with a bit more broth. I label them and lay them flat in the freezer.