Chicken Stock
Ingredients
1 carcass
from a Kowalski's Signature Rotisserie Chicken, some meat and skin still attached
1
yellow onion, quartered
2-3 cloves
garlic, peeled and smashed
3
carrots, roughly cut to fit the pot
2-3 stalks
celery, roughly cut to fit the pot
2-3 handfuls
fresh herbs, such as thyme, rosemary, sage and Italian parsley (stems okay)
- cold water
kosher salt, to taste
- freshly ground Kowalski's Black Peppercorns, to taste
Directions
- Put first 6 ingredients in a deep pot (through herbs); add cold water to cover. Bring to a boil over high heat.
- Reduce heat to low; simmer, skimming occasionally, until desired flavor develops (2-3 hrs.).
- Remove carcass and large chunks of vegetables from pot; discard. Strain stock to remove remaining solids; discard solids.
- Return liquid to pot and season to taste.
- Use immediately or let cool at room temperature for 30 min. before storing in the refrigerator, covered, for up to 3 days. Skim congealed fat from the top of the chilled stock before using, if desired.
Tasty Tip:
- Stock may also be frozen. Chill stock completely before transferring to the freezer for up to 3 months.
