I make it slightly different: 1) Use leftover carcass, skin and wings from rotisserie chicken (I prefer lemon pepper chicken or even BBQ chicken for this recipe) 2) In addition to 2 celery sticks, 2 carrots and 1 medium yellow onion (quartered), I add 3-4 whole cloves of garlic, 2 bay leaf, and about 1 tbs of Montreal Chicken seasoning. Skip the basil. 3) I cook it on low overnight, skim all the solids in the morning and leave the stock in the fridge for the day. Skim the remaining fat from the top and it's ready to go.
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I make it slightly different: 1) Use leftover carcass, skin and wings from rotisserie...