Wondering what to do with the carcass of the rotisserie chicken from last nights dinner? Got in the fridge, with a little meat clinging to the bones? Here is an easy recipe that makes delish stock and a great bowl of soup!
No rotisserie chicken? You can use your thanksgiving leftovers! Just save the bones and make sure they have SOME meat on them!
2 tablespoons butter, or olive oil, your choice
Two onions peeled and chopped
Four cloves of garlic peeled and chopped
Five stocks of celery cleaned and chopped
2 cups carrots chopped
4 bay leaves
One chicken carcass with at least 2 cups of meat still on the bone (chicken needs to be cooked, they were rotisserie chicken is perfect for this.)
10 cups of water
salt and pepper
- In a large sauce pan or skillet melt butter or poor oil. Add all chopped vegetables except garlic.
- Sauté on low for approximately 20 minutes stirring occasionally.
- Once onions are translucent, add garlic and cook until garlic is fragrant, about 10 minutes.
- Pork cooked veggies into slow cooker, top with chicken carcass, Bailey’s, salt and pepper, and water.
- Place lid on slow cooker, and cook on low for 10 to 12 hours.
- Turn slow cooker off, and allow to cool to room temperature.
- Strain solids off, using a colander or assistive. Discard the solids, leaving behind rich, fragrant, delicious, homemade chicken stock.
- Stock will need to be seasoned, most likely with additional salt and pepper, and any other spices you would like. I like additional spices like Rosemary, and basil.
To turn into delicious homemade chicken soup, add 1 to 2 cups additional chopped cooked chicken (or turkey) meat, any veggies you would like, and 1 cup uncooked noodles.
Cook on low to medium for 20 minutes to half hour, or until pasta is cooked to your liking. This makes approximately 8 cups of broth, and approximately 6 to 8 servings of soup.