- Carcass and skin from 1 deli-roasted chicken
- 2 qt. reduced-sodium chicken broth
- Optional extras: 2 yellow onions, quartered; 3 celery ribs, chopped; 2 carrots, chopped; 4 to 5 fresh thyme sprigs; 6 to 8 fresh flat-leaf parsley stems
How to Make It
Bring carcass and skin, broth, any or all optional extras, and 4 cups water just to a boil in a stockpot or large Dutch oven over high heat. Reduce heat to low, and simmer 2 to 3 hours or until carcass falls apart and stock tastes like chicken soup. Add water to cover if bones become exposed.
Remove and discard large bones. Pour liquid through a fine wire-mesh strainer; discard solids. Cool completely (about 1 hour).
Pour into portion-size containers or zip-top plastic freezer bags. Refrigerate up to 1 week or freeze up to 6 months.
We tested with Swanson Natural Goodness 33% Less Sodium Chicken Broth.