![]() ![]() If time is of the essence, whip up your leftover rotisserie chicken stock using your old fashioned rocky-top pressure cooker or that “ look what I got for Christmas” Instant Pot. If you can’t live without your crock pot or slow cooker, this leftover chicken stock recipe is for you. If you’re more of a stovetop/dutch oven person. Which brings me to my third point… You can make/simmer your stock ANY WAY YOU LIKE. What’s the best method to make chicken stock? Just simmer the stock with a tight fitting lid (see methods below) and when it’s done, strain off the solids. With only 10 to 15 minutes of hands on prep – giving a few veggies a rough chop and corralling the carcass into the pot, you can have your own classic chicken broth ready to use, store or freeze for later. I’m not exaggerating here – it’s TRULY easy to make homemade chicken stock with a leftover chicken carcass or rotisserie chicken. However, when there’s leftover rotisserie chicken in the house, it’s worth the 15 minutes of prep to make chicken broth from the carcass. Heck, I’ve got two cartons in my pantry right now. I’m not judging for using the store-bought stuff in a pinch. Store bought is little more than salt and water with “chicken flavor”. It glides across your tongue, coating it with rich umami flavor. Real rotisserie chicken stock has silky mouth feel from the collagen that’s released from the bones. There is NO COMPARISON between store-bought canned or boxed “chicken stock” and the real deal. Let’s start with the obvious one first - life-altering. Oh, and #3 – you can make it on the stove, in your crock pot, pressure cooker or instant pot. If you’ve never made your own stock before, I have two things to say. This stock uses a leftover chicken carcass plus any leftover skin and drippings to make a delicious homemade broth that’s great for soups, making sauces and fortifying stews.ĭifference between boxed broth and real rotisserie chicken stock Sure, her stock might taste good - but come on - 3 chickens? One famous recipe (Ina Garten’s) uses three whole 5-pound chickens for her stock - and then she discards the meat – probably because it’s been cooked to death and is dry and chewy. Why this chicken stock recipe is better (IMO) After the meat has been cooked to oblivion, it becomes tough and unappetizing - not something you want floating around in your chicken soup. This basic ingredient list is pretty standard for most homemade chicken stock recipes, but most use whole chickens and they cook the crap out of them. Leftover rotisserie chicken carcass (and any residual drippings or gelatinous goo).This sharp spicy garlic will perfectly balance this thick rich broth.Ingredients for rotisserie chicken bone broth: Lastly, to your taste, grate in a clove of garlic. Stir noodles to coat evenly with broth and arrange. Arrange toppings on top of noodles – beansprouts, black fungus, green onions, chashu and ramen egg. Drain cooked noodles well and add to bowl. Carefully, pour 1 1/2 cup of broth we made earlier. While noodles are cooking, add tsuyu or chashu tare in a serving bowl.Instant ramen noodles will take 3 to 4 minutes. Fresh or frozen one will take only 2 minutes. Next, blanch black fungus for 1 minutes then remove from water. When water is boiling, blanch bean sprouts for 1 minute then remove from water.Prepare chashu by searing on a dry pan over high heat, torch or high broil for 3 to 5 minutes. Slice black fungus into long thin strips. Meanwhile, let’s prepare ramen toppings.Ĭhop green onion.Stir and bring it to simmer over medium heat. Also, bring another pot of water to boil to cook noodles and toppings. Pour pork fat and chicken stock mixture back to now-empty-pot (rinse pot quickly then use) then add in dashi stock and unsweetened soy milk. Add chicken stock and blend high speed until smooth, about 1 to 2 minutes. Cut pork fat into small chunks and place in a blender. Bring it to boil over medium high then cook pork belly 5 to 7 minutes or until fully cooked. ![]() Place pork fat in a medium pot with enough water to cover pork. ![]()
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