Now I take the carcass and throw it in my big soup pot, add 6 cups of water.....or enough to cover the bones. Then turn the heat on as I cut an onion in quarters, count out 12 peppercorns, garlic, and kosher salt to taste and let the whole thing boil for about a minute and then lower heat to simmer for about an hour and a half.
Besides the house smelling like Sunday afternoon dinner, you will have added yet another use and meal or two to the rotisserie chicken bill. Rotisserie chickens have now become even MORE useful and economical for your family.
OK, after the hour and a half of simmering has passed, pour the pot contents through a strainer into a large bowl, then pour it again through a strainer or a wired sieve into a 2 cup or ( I use Chinese takeout soup container) freezer container. Voila! you have homemade chicken stock!
Here it is in a nutshell:
1 Rotisserie chicken carcass
1 med Onion, quartered
2-3 cloves garlic quartered
salt and pepper to taste 2 tsp kosher salt, 1 tsp pepper
6 - 8 cups of water to cover chicken bones
Put all ingredients in large soup pot and bring to boil for 1 minute. Then reduce to simmer for about 1 - 2 hours. The house will smell amazing! After the simmering, pour entire contents of pot into a large bowl through a strainer,then again through a wired sieve into a freezer container.
