Ingredients
3 rotisserie chicken carcass
3 ribs celery, chopped
3 shallots, chopped
A few sprigs of thyme
Pinch of herbs de Provence and sage
Zest from half a lemon
Salt and pepper
Preparation
Combine all ingredients in stock pot with a bit of olive oil on medium heat Saute for a few minutes and break apart carcasses. Add enough water to fill pot and bring to boil. Simmer until desired taste is achieved. Strain and press on solids to extract all liquid.
