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I swore off making stock from rotisserie chicken bones until my sister showed me her freezer bag trick last month
Three years ago I tried boiling a rotisserie carcass on the stove for 4 hours and the whole apartment smelled like wet dog, so I gave up and just started tossing the bones. Last month my sister was visiting my place in Columbus and pulled a gallon zip bag out of my freezer stuffed with 6 carcasses I didn't even know I had saved, then simmered them in the slow cooker on low for 10 hours with just a splash of apple cider vinegar. Do you all skim the fat off after it chills, or just leave it in for the richness?
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charles6782d ago
Skim it, the fat just makes it greasy.
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