Rotisserie chicken tastes bomb & makes an easy dinner. But the reason I love it is, being that I’m allergic to MSG, there’s no chicken stock or chicken broth that’s truly safe for me to buy. Even the stuff that says MSG free isn’t always MSG free. Just not worth the risk. And the homemade kind tastes better & feels less wasteful!
Bones, etc from Rotisserie Chicken
1 TB EVOO
1 Garlic Clove, minced
1 stalk Celery, chopped
1 Carrot, chopped
2 Rosemary Sprigs
Pink Himalayan Salt
Note: I cooked it in a small 3 qt slow cooker… so I’d double the seasoning ingredients if I had a bigger one.
First, put in a little olive [or grapeseed] oil with minced garlic, chopped celery & carrots for a few minutes to get cooking & release the flavors.
Then add chicken bones & rosemary. Finally, add enough water to fill the cooker & submerge the bones.
Cook on low heat for 6-8 hours.
As I poured the stock into glass jars, I added a new, fresh sprig of rosemary to each & refrigerated.
Perfect for homemade chili, quinoa, stuffing, etc… which I’ll be sharing recipes for soon! 😉