I put the carcass in a crockpot for 14 hours along with bay leaves, garlic, onion and carrots.
Now, what do I do with it?
Now, what do I do with it?
Next time try using the skin as well as the bones from the rotisserie chicken. It really adds a lot of flavor.Tailgate88 said:
If you have a pressure cooker, that's the way to go with stock. We save the bones from rotisserie chickens and do the same thing as aznaggiegirl07 with old veggies - pressure cook for an hour, natural release - amazing stock.