1 Rotisserie Chicken Carcass
3-4 Qts Water
2 Bay Leaves
2 tsp Parsley Flakes
1 tsp Basil Leaves
1/8 tsp White Pepper
1/8 tsp Red Pepper
1 1/2 tsp Salad Supreme
1/2 tsp Salt
1/2 tsp Black Pepper
1/2 tsp All Seasons Salt
1/4 C Onions
1 Celery Stalk (or the inner stalks with the leaves)
Egg Noodles, other Noodles and/or Rice
Corn or other vegetables
Chicken from the Rotisserie Chicken, chopped
Combine all ingredients in a stock pan and boil for 1 hour or more.
Strain out all ingredients from the broth.
Bring broth to a boil.
Add noodles or rice, chicken and vegetables (according to your preference) and boil until the noodles/rice are done, approximately 10-12 minutes. Additional salt, pepper, basil and/or parsley can be added to boost flavor if desired.
Note: If you leave some of the meat (like the legs, thighs, etc) on the carcass, the broth will be more flavorful. Extra chicken can be used for chicken salad or other recipe.
3-4 Qts Water
2 Bay Leaves
2 tsp Parsley Flakes
1 tsp Basil Leaves
1/8 tsp White Pepper
1/8 tsp Red Pepper
1 1/2 tsp Salad Supreme
1/2 tsp Salt
1/2 tsp Black Pepper
1/2 tsp All Seasons Salt
1/4 C Onions
1 Celery Stalk (or the inner stalks with the leaves)
Egg Noodles, other Noodles and/or Rice
Corn or other vegetables
Chicken from the Rotisserie Chicken, chopped
Combine all ingredients in a stock pan and boil for 1 hour or more.
Strain out all ingredients from the broth.
Bring broth to a boil.
Add noodles or rice, chicken and vegetables (according to your preference) and boil until the noodles/rice are done, approximately 10-12 minutes. Additional salt, pepper, basil and/or parsley can be added to boost flavor if desired.
Note: If you leave some of the meat (like the legs, thighs, etc) on the carcass, the broth will be more flavorful. Extra chicken can be used for chicken salad or other recipe.
