So I did it! Well I am in the process of doing it. I finally made chicken broth from scratch. It’s actually very easy and not that much of an accomplishment but I really wanted to try making it at least once.

I used this recipe from the Soup Chick because originally I was going to try making the stock in my crockpot, but I ran out of time and did it on the stove top instead. The recipe is super easy. Just take 1 rotisserie chicken carcass, 1 onion (split in half with skin on, it adds more flavor!), 1 stalk of celery and 1 carrot cut in half, and 12 black peppercorns. Put it in a pot with 10 Cups of water and let it boil, then simmer for 1.5 hrs. Strain and voila….chicken stock!

I plan to measure them out into 1-2 Cups per tupperware and store them in my freezer for future use. I have a plethora of recipes bookmarked that use chicken broth.

The best part about making chicken broth from a rotisserie chicken is that I get a few other meals out of it as well. For example, tonight I bought flour tortillas, salad, and made my own garlic sauce (ala Zankous) to eat with the chicken. It was yummy! If you have never had Zankou, it is a lebanese restaurant that specializes in chicken with this uber garlic-y sauce. If you love garlic, you will love this sauce. I found a copycat recipe online here. If you make it, make sure your potatoes are cooked all the way through and that you blend the garlic sauce thoroughly. I was getting anxious to try it so I didn’t do either. It still tasted ok, but wasn’t as smooth as it should have been. Also, I don’t know how big their potatoes were but I totally didn’t need that many potatoes. Just add enough until you get the consistency you like.

I am also going to use the leftover chicken to add to my salads for lunch and other dinners. Next up, I would love to one day try making French Laundry’s veal stock!