Never throw away your rotisserie chicken carcass – you can turn it into liquid gold.
All you do is break up the carcass and add it to a pot along with a few chopped leeks, carrots, celery sticks, bay leaves, and fresh cracked pepper.
Cover this all up with chicken stock if you want to speed up the process, or you can also use water.
Then bring it to a gentle simmer and cook it on low for about two to three hours, occasionally skimming off any gray foam that may appear on the top in the first 30 minutes.
And once finished, strain it and toss it in the fridge overnight, where it should later turn into a jello, like this, from all that collagen.
Or use it right away to make whatever you want.
