Leftover Rotissserie Chicken Stock

FOR STOVETOP OR DUTCH OVEN METHOD:

1. Place the chicken carcass in a large stock pot or dutch oven.  Add the carrots, celery, onion, parsley, bay leaf and peppercorns.  Cover with water and bring to a boil.  Reduce heat to a medium low, cover with the lid slightly askew to let a little steam escape and simmer for at least one hour and up to two.

FOR SLOW COOKER OR CROCK POT CHICKEN STOCK:

1. Add the leftover rotisserie chicken carcass to the slow cooker and add the remaining ingredients. Cover with the lid and set the crock pot to low. Cook 4-6 hours or until the broth has body and coats your tongue. The bones and cartilage should be nearly clean from any meat or skin falling off.

FOR THE PRESSURE COOKER/INSTANT POT METHOD:

1. Combine the ingredients in the pressure cooker, seal the lid and bring to high pressure. Set the timer for 15 minutes and cook until the time is up. Let the pressure release naturally for 10 minutes, then you can use the quick release method to open the pot.

STRAINING LEFTOVER ROTISSERIE CHICKEN STOCK:

1. Set a fine mesh strainer over a large bowl or glass measuring cup.  Using tongs remove the chicken carcass and discard.  Working in batches, ladle the broth and vegetables into the sieve.  Press on the solids to remove as much liquid as possible.  Discard solids.
2. Broth can be refrigerated for 10 days or frozen in a plastic container for up to 3 months.