By
06/19/2007
Hey, in addition to what you guys already said about rotisserie chicken, try this too! After you debone it, put the carcass, the skin, any joints or meaty bits that are too much trouble to get the meat off (I always just throw in the wings, rather than messing with them) in a stock pot or Dutch Oven. Cover it with water, add a quartered onion, some smashed garlic, celery with leaves (I use the middle part that isn't so good for cooking with), and a carrot snapped in a few pieces. Peppercorns, bay leaves or any herbs you like are also good. Bring all this to a boil and then simmer, partly covered for at least a couple of hours. I stir it occasionally and sort of break up the carcass as I go. When it is done, pour it through a fine strainer or cheesecloth and put the broth in the refrigerator for a few hours or overnight. In the morning, you can scrape all the fat off the top and you have a "chicken jello" that is better than any broth you can buy and way better than bullion. If I don't make soup right away, I just freeze it to use later. This will work with beef bones or a hambone too.
Jess
By
06/19/2007
I, too, buy the rotisserie chickens. We always have a meal off the chicken the first night. I, too, debone the rest of the meat & chop & freeze in zipper freezer bags for a fast meal another time. Sometimes, I'll purchase more than one of these chickens & debone them all, into 2 cup serving bags for the freezer to toss into a casserole, stir-fry, soup, or just to toss with BBQ sauce for fast sandwiches.
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