Guest Blog Written By: Denise from The Mutts Kitchen
Ever wonder what to do with your left over rotisserie chicken? The main reason I buy or roast a whole chicken is so that I can have the left over bones and meat to make my Lemon Ginger Chicken Broth for some yummy chicken noodle soup, and with cold and flu season settling in, this makes the perfect recipe to share with you all!
LEMON GINGER CHICKEN BROTH
Recipe by: Denise
Prep time: 15min
Total time 1hr
Ingredients:
1 whole roasted/rotisserie chicken bones and left over chicken( you can use the one from Superstore, Sobeys etc)
2 lemon peels
3 celery stalks
3 large carrots
4 green onion stalks
2 glove garlic, cut in half
A bunch of parsley
2 tsp black peppercorn
2 tsp freshly grated ginger (can be omitted if you don’t like ginger)
Water
Salt to taste
*for some extra spice add ¼ tsp cayenne pepper
Directions:
1. Remove meat from Chicken. Normally I’ll make a whole chicken the night before for dinner ( or I just buy the rotisserie chick from Loblaws). Whatever we don’t eat, plus the bones I keep.
2. Fill a large stalk pot with water
3. Wash and prepare all vegetables
4. Add everything to the pot of water
5. Bring to a boil, add salt to taste, then bring down to a simmer and let simmer on low for 45min.
6. Strain the liquid using a colander, you can keep the chicken meat, carrots and celery to add back into your chicken soup.
7. Store in air tight container in your fridge (up to 5 days) or freeze it.
Enjoy,
From our kitchen to yours.
For more from The Mutts Kitchen be sure to check them out on
facebook, twitter and on their site!