Shortcut chicken stock
Instructions:
- Bones, skin, and scraps from 1 roasted or rotisserie chicken;
- 4 cups store-bought organic, low-sodium chicken stock;
- 6 cups cold water.
- Place the bones, skin, and scraps in a stockpot or large soup pot. Add the stock and cold water. Bring to a boil, reduce the heat to low, partially cover the pot, and simmer the stock gently until the carcass falls apart and the liquid reduces to about 8 cups, about 1 hour.
- Strain the stock through a fine-mesh sieve into a large bowl. The stock can be used immediately, but for best results, let it cool to room temperature and then cover and refrigerate until chilled. Just before using or freezing, remove the solidified fat from the stock. Discard the fat or save it to use in other recipes, such as in place of bacon drippings. The stock can be refrigerated for up to 1 week or frozen in airtight containers for up to 6 months.